4 cups chicken breast, diced
½ cup water
¼ cut quinoa
½ cup sliced almonds
4 cups baby spinach leaves
¾ cup crumbled feta cheese
¼ cup red onion, sliced
1 pomegranate, seeded
3 tbsp red wine vinegar
3 tbsp olive oil
4 tsp honey
1 tsp Dijon mustard
Salt and pepper to taste.
Bring the water and quinoa to a boil in a small saucepan. Reduce to simmer, cover and cook for 10 minutes. Remove the lid and fluff with a fork. Set aside and cool.
Preheat over to 350 – spread the almonds on a baking sheet and toast in the oven for about 7 minutes, until lightly browned.
Divide the spinach and chicken into 4 large, 6 small servings. Sprinkle with feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.
Whisk vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.
Serves 4 large, 6 small.
“I like serving this salad during the holidays as it’s delicious and presents a nice array of colors.”
Dawn Hart, Holistic Nutritionist.
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