Spinach, chicken & pomegranate salad





10 min


12 min


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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.


  • 1 teaspoon olive oil
  • 1 chicken breast
  • sea salt and black pepper, to taste


  • 2 cups baby spinach
  • ½ teaspoon olive oil
  • 1-2 teaspoons lemon juice, to taste
  • sea salt and black pepper, to taste
  • 1½ tsp Italian seasoning
  • ¼ cup pomegranate arils
  • ½ avocado
  • 6-7 pecan halves


  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.

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