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Chicken and Spinach Pomegranate Salad

1 tablespoon OLEA's Rosemary Fused Olive Oil
1 tablespoon lemon juice
1 tablespoon fresh thyme chopped
1 tablespoons fresh sage chopped
Salt to taste
Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.
Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.

1/4 cup (60ml) OLEA's Medium Olive Oil 
4 tablespoons OLEA's Pomegranate Balsamic vinegar
Freshly squeezed orange juice – 1 Orange
1 teaspoon dijon mustard
salt and pepper to taste
Whisk together all vinaigrette ingredients until well blended.
Spinach Salad
8-9 ounces baby spinach
3/4 cup pomegranate arils
1/4-1/2 cup (30-60g) feta cheese - Optional
candied pecans
Toss together all salad ingredients – add chicken and serve.

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