Chicken Spinach Avocado Pomegranate Salad
by Feli Chic'Cuisine
A fresh, fragrant and healthy salad that is prepared with slices of chicken, creamy avocado, baby spinach, pomegranate seeds, apples, as well as Gorgonzola cheese and roasted walnuts, all tossed in a light and simple dressing of olive oil and apple cider vinegar.
The Chicken Spinach Avocado Pomegranate Salad is a vibrant, nutrient-packed dish that combines a variety of flavors and textures. The tender chicken provides a lean protein source, while the creamy avocado adds healthy fats and a rich, buttery texture.
Fresh spinach serves as a nutrient-dense base, offering vitamins and minerals. The pomegranate seeds bring a burst of sweetness and a delightful crunch, along with antioxidants.
Together, these ingredients create a balanced, satisfying salad that’s both delicious and wholesome - perfect for a light meal or a hearty side!
This salad is not only a feast for the taste buds but also a visual masterpiece. The deep green spinach, vibrant red pomegranate arils, and creamy avocado slices make it incredibly Instagram-worthy.
You can elevate it further by adding a zesty dressing - think lemon vinaigrette, honey mustard, or a balsamic glaze - to tie all the flavors together.
Want to make it vegetarian?
It’s also incredibly versatile. Want to make it vegetarian? Skip the chicken and add quinoa or chickpeas for protein. Need a crunch? Toss in some toasted nuts or seeds like almonds, walnuts, or pumpkin seeds.
The salad is a great way to enjoy seasonal produce and can be customized to suit your preferences.
Chicken Spinach Avocado Pomegranate Salad
This salad is a game-changer! The combination of flavors is unreal - creamy avocado, juicy chicken, and the pop of sweetness from the pomegranate seeds is perfection. It’s healthy but feels indulgent!
Prep. Time: 20 min Serves: 2
Ingredients
1 boneless, skinless chicken breasts
120g (4.23 ounce) baby spinach
1 apple, diced
1 avocado, peeled, seeded and cut into chunks
3-4 thinly sliced rings of red onion
1 pomegranate, seeds
40g Gorgonzola cheese or Feta cheese, crumbled
¼ cup walnuts
For the Dressing
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp pomegranate juice
1 tsp honey (or maple syrup)
Salt & pepper to taste
Method
1. Heat a large non-stick frying pan on medium-high heat. Add chicken to pan and cook for 3–4 minutes on each side or until cooked through.
2. In large salad bowl, arrange the spinach, apple and red onion. Add the avocado, sliced cooked chicken and top with pomegranate, Gorgonzola (Feta) and walnuts.
Prepare the Dressing
3. Add all ingredients to a small jar with a lid. Seal the lid and shake vigorously for 10-20 seconds until well combined. Pour the dressing mixture over the salad. You can serve this salad with Greek yogurt.
Enjoy!
To eat is a necessity, but to eat intelligently is an art.― François de la Rochefoucauld
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
Comments