Chicken Spinach Salad with Avocado, Pomegranate, and Pecans

Chicken Spinach Salad

I’m back to craving salads. I’ve gone a little overboard with the pumpkin, parsnips, soups, and roasted veggies recently. I was so excited to indulge in all the fall flavors, but my body is telling me balance is key. Of course, all of those things are healthy. But I do believe getting a balance of raw and cooked vegetables is optimal for health, and most of my meals have been hot lately!

This Chicken and Spinach Salad with Avocado, Pomegranate and Pecans is the perfect fresh salad that still incorporates some of fall’s goodies.

Italian Chicken

Is it strange that I look forward to holidays like Halloween, when I have no kids, and not much of a plan to celebrate it? I don’t even live in America, but I still like to make something American and BBQ inspired for holidays like Memorial and Labor Days. And while my days of dressing up are most likely over, and there hasn’t been a single trick or treater visiting my condo in Kuala Lumpur over the past 4 years, I am still anticipating Friday. It’s still a special day.

And since I don’t have kids to do celebratory things with, to spoil with special meals and treats and make traditions with, I spoil my very-grown-up boyfriend. I posted last spring ideas for a grown up Easter Basket and a recipe for the chocolate bunny I’ve made him the past few years. And I do something similar for his Christmas sock, and this year, for his Halloween bucket, too. The pumpkin bucket I bought for him is actually a small one. I am planning on filling it with Sriracha Sesame Cashews, and making him a carrot cake (hey, it’s orange! Surely it can be a Halloween treat), since it’s really the only treat he ever wants me to make, and I never do, in the name of creating new recipes.

He laughs at these efforts, but I know secretly, he’s just as happy as a kid to wake up and find these gifts waiting for him.

Ingredients

The chicken I have been using for this salad is my favorite fast way to cook chicken. Olive oil, s & p, and a ton of italian seasoning, so that it almost forms a crust. So flavorful, and it can be added to a variety of salads or cut up for sandwiches.

For a tip on expertly removing the pomegranate arils from the pith, check out my recipe for Roasted Brussels Sprouts with Pomegranate and Pecans.

Chicken Spinach Salad with Avocado, Pomegranate, and Pecans
 
Prep time
Cook time
Total time
 
A flavorful, fresh salad, with a light and simple dressing of olive oil and lemon juice. Substitute a favorite dressing if preferred. The recipe is for 1, but I make enough chicken for several, and then it's an easy lunch to put together for the next few days.
Author:
Serves: 1
Ingredients
Chicken
  • 1 teaspoon olive oil
  • 1 chicken breast
  • sea salt and black pepper, to taste
  • 1½ teaspoons Italian seasoning
Salad
  • 2 cups baby spinach
  • ½ teaspoon olive oil
  • 1-2 teaspoons lemon juice, to taste
  • sea salt and black pepper, to taste
  • ¼ cup pomegranate arils
  • ½ avocado
  • 6-7 pecan halves
Instructions
  1. In a frying pan, add olive oil, and chicken breast. Cook over medium high heat. Season both sides with sea salt, black pepper, and a hefty amount of italian seasoning.
  2. Season spinach with olive oil, lemon juice, and sea salt and pepper. Put on a plate, and top with pomegranate arils, diced avocado, and pecans.
  3. When the chicken is cooked through, slice, and add to the salad.

Pomegranate Chicken Salad

 

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