Spinach Pomegranate Chicken Salad

Ingredients

• 5 oz (140 g) chicken breast, 3/4 inch (2 cm) thick
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 2 cups (60 g) fresh spinach
• 1/2 cup (60 g) cucumber, sliced
• 1/4 avocado, diced (35 g)
• 2 tbsp (20 g) pomegranate seeds
• 1 tbsp (10 g) chopped pistachios
• 1 tsp (5 ml) olive oil
• 1 tsp (5 ml) balsamic vinegar
• 1 tsp (5 ml) lemon juice
• 1/2 tsp gluten-free Dijon mustard

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Method

1. Season the chicken with salt and pepper. Cook in a skillet for 4–5 minutes per side, until 165°F (74°C) inside, then slice.
2. Add the spinach, cucumber, avocado, pomegranate, and pistachios to a bowl.
3. Whisk the oil, balsamic, lemon juice, Dijon, and a pinch of salt.
4. Top the salad with the chicken and drizzle with the dressing.