Chicken Spinach and Pomegranate Salad with Honey Lemon Vinaigrette

This salad hits all the marks. It is bright and springy, making it is a breeze, the salad is delicious, filling and packed with nutrients. The spinach brings its excellent nutrition profile to the salad, you get lean protein from the chicken and let’s not forget everything the pomegranate seeds have to offer including fiber, heart health boosting phytochemicals and so much more. Bottom line is, this salad can’t be beat, and it’s beautiful to serve.

Serves 4

  • Salad
  • 3 chicken breasts, boneless and skinless
  • 1 garlic clove, minced
  • Juice of one lemon
  • 1 tablespoon soy sauce
  • Kosher salt
  • Black pepper
  • Olive oil
  • 8 cups fresh baby spinach
  • Seeds of one pomegranate


  • ¼ cup extra virgin olive oil
  • 1 tablespoon organic honey
  • 1 teaspoon lemon zest
  • Juice of one lemon
  • Salt and black pepper, to taste

How To Make It

  1. Cut the chicken breasts into strips.
  2. Transfer the chicken to a resealable bag along with the minced garlic clove, lemon juice, and soy sauce.
  3. Seal the bag, move the contents around to coat the chicken and place in the refrigerator to marinate for 15-20 minutes.
  4. Remove chicken from the bag and season with salt and black pepper.
  5. Add a tablespoon of oil to a skillet and heat over medium-high.
  6. Add the chicken to the skillet and cook for 10 minutes while stirring occasionally for even cooking.
  7. Meanwhile, transfer the spinach to a large salad bowl with the pomegranate seeds.
  8. Whisk the vinaigrette ingredients in a small bowl until emulsified or transfer to a mason jar and shake. Season to taste with salt and black pepper.
  9. Add the chicken to the salad. Toss with salad servers.
  10. Drizzle salad with the vinaigrette and toss again.

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