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. This recipe is great for using up leftover chicken from a steak or grill. You can serve it with Greek yogurt, which is the perfect accompaniment.
I recommend this seasonal salad recipe that is simple and quick to make, rich in nutrients, and packed with flavors and healthy fats.
Prep. Time: 20 min
2 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 0r Feta cheese, crumbled
2 Tbsp apple cider vinegar
For the Dressing
¼ cup extra virgin olive oil
salt and cracked pepper
¼ cup walnuts
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. In a small bowl, combine the vinegar, olive oil, salt and pepper to taste. Pour the dressing mixture over the salad. You can serve this salad with Greek yogurt.
If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #felichiccuisine on instagram!
To eat is a necessity, but to eat intelligently is an art.― François de la Rochefoucauld