Grilled Chicken And Pomegranate Spinach Salad
- 1/2 c. walnuts
- 1 1/2 pounds chicken breasts
- 3 Tbs + 1 tsp olive oil, divided
- 3 Tbs balsamic vinegar
- 1 garlic clove, minced
- 10 oz baby spinach (8 c.)
- 1 pomegranate, seeded
- salt and fresh ground pepper
- Heat oven to 275 degrees. Lay walnuts on baking sheet & cook until fragrant ~8 minutes. Set aside to cool.
- Toss chicken with 1 tsp olive oil and season with salt & pepper. Heat grill to med-high. Grill the chicken until no longer pink inside 4 minutes per side. Transfer to cutting board, cool slightly and slice crosswise into 1/2" pieces.
- Whisk together vinegar, remaining oil & garlic in a large bowl; add the spinach & walnuts. Toss to coat. Divide among 4 plates, top with chicken slices and sprinkle with pomegranate seeds.
walnuts, chicken breasts, balsamic vinegar, garlic, baby spinach, pomegranate, salt
Taken from www.epicurious.com/recipes/member/views/grilled-chicken-and-pomegranate-spinach-salad-50039586 (may not work)