SPINACH SALAD WITH PERSIMMON & GRILLED CHICKEN
Servings: 4
This vibrant and healthy salad is brimming with fresh, seet and pungent flavors. A perfect side dish for your festive holiday table!
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Ingredients
Salad:
- 5 cups loosely - baby spinach leaves
- 6 leaves radicchio - torn into small pieces
- 2 Fuyu persimmons
- 1 cup pomegranate seeds
- ⅓ cup walnuts chopped and lightly toasted
- 1 recipe of pomegranate vinaigrette * see notes
Chicken Marinade:
- 2 chicken breast
- 1 tsp salt
- ¼ teaspoon pepper
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- juice of one lemon
- 2 tablespoon olive oil
Instructions
Chicken
- Place chicken breast into a ziplock bag. With a small knife score chicken, so the marinade can penetrate. Alternatively, the chicken breast can be butterflied. Add all seasoning, lemon and olive oil into bag. Seal bag and rub the seasoning into the chicken. Refrigerate for at least 2 hours, preferably overnight for best flavor. 1. Grill chicken in a skillet with 2 tablespoons of butter. Depending on the thickness of the chicken breast that should take about 5 minutes on each side. If you have an instant read thermometer, it should read 160 °F when inserted into the middle cavity. 2. Place salad greens into a bowl. Sprinkle a little salt, then add half of the walnuts and pomegranate seeds. Drizzle olive oil and pomegranate vinaigrette, and lightly toss. Transfer to a serving platter and arrange all remaining ingredients on top. Enjoy!
Nutrition
Calories: 306kcal | Carbohydrates: 12g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 747mg | Potassium: 807mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3550IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 2mg
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