Super tasty, super quick, super food salad. Our chicken salad is great for those late night dinners where you want something healthy and substantial but don’t want to hover around the oven trying to quickly rustle something up.

INGREDIENTS

For the marinade:
Juice from half a lemon
1 tsp fresh oregano, chopped
2 garlic cloves, crushed
Pinch of salt and pepper to taste
For the salad:
6oz baby spinach
4 chicken breasts
Handful of pomegranate arils
½ red onion, thinly sliced
1 avocado, chopped
For the dressing:
1 tbsp balsamic vinegar
1 tsp raw honey
2 tbsp extra virgin olive oil
Salt and pepper, to taste
 
METHOD
1. Combine the marinade ingredients and coat the chicken. Leave it in the fridge for around two hours, but the longer the better.
2. Fry on a medium-high heat and grill the chicken, until cooked through.
3. Whilst the chicken is cooking, combine the spinach, pomegranate arils, red onion and avocado in a large bowl.
4. Once the chicken is cooked, transfer to a chopping board, slice and mix in with the salad.
5. In a small bowl, combine balsamic vinegar, raw honey, extra virgin olive oil and salt and pepper and drizzle over the salad
6. Finally, serve and enjoy!