Winter Spa Salad with Lemon Chicken

• Gluten free

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 Avocado, slices
  • 2 Cara cara oranges
  • 1 14-ounce can Chickpeas
  • 1 Half of a lemon, juice of
  • 1 handful Herbs like parsley or mint, fresh
  • 1/2 cup Pomegranate arils
  • 1 Shallot
  • 2 cups Spinach

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Champagne vinegar
  • 1/3 cup Olive oil

• Dairy

  • 3 tbsp Mayonnaise or greek yogurt

Found on pinchofyum.com

Description

Ingredients

• 1 lb. boneless skinless chicken breasts
• 2 cara cara oranges, peeled and cut into pieces
• 1 avocado, cut into slices
• ½ cup pomegranate arils
• 2 cups spinach, torn or cut into small pieces
• 1 14-ounce can chickpeas, rinsed and drained
• 1 shallot, thinly sliced
• a handful of chopped fresh herbs like parsley or mint
• ⅓ cup olive oil
• 2 tablespoons apple cider vinegar
• juice of one half of a lemon
• ½ teaspoon salt
• 3 tablespoons mayonnaise or Greek yogurt
• 1-2 tablespoons champagne vinegar
• 2 teaspoons Dijon mustard, or other grainy mustard
• salt, pepper, and/or honey to taste

Directions

• Whisk marinade ingredients together. Place in a bowl with the chicken, cover and refrigerate for 30 minutes (while prepping other stuff) or as long as 2 hours.
• Whisk the dressing ingredients together.
• Heat the oil in a pan or pre-heat a griddle. Discard extra marinade from chicken and grill the chicken pieces until cooked through. Let stand for a few minutes to cool before cutting.
• Toss all other salad ingredients, including chicken, together with the dressing! Season with additional salt and pepper and maybe a drizzle of good olive oil. Easy peasy.