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Wednesday, May 4, 2016

Spinach, Pomegranate & Feta Salad with Chicken

If my husband had his way, we'd be grilling steak several times a week and serving those steaks with a side of potatoes.  He's totally a meat and potatoes sort of guy.

If you've followed my blog at all, you know quite well that I don't cook red meat very often.  Chicken recipes outnumber steak recipes, 43-6.

A teensy bit lopsided, for sure.

I don't think he shares my affinity for salads, but I sure am grateful that he doesn't complain;  better yet, he really LIKED this salad! Caitie and I liked it so much, I figured that I better blog about it so that I'll remember the combo of ingredients that I used.

Today's Playlist
  • "Seven Nation Army"...The White Stripes
  • "All Apologies"...Nirvana
  • "Re-Education"...Rise Against
  • "What I Got"...Sublime
  • "Brain Stew"...Green Day
  • "Bulletproof Heart"...My Chemical Romance"
  • "Level"...The Raconteurs

Spinach, Pomegranate & Feta Salad with Chicken (serves 2-4)

Salad ingredients:
  • 6 cups baby spinach
  • 1 pomegranate, seeded
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped chives
  • 8 oz cooked chicken, sliced
Dressing ingredients:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • 1 teaspoon lemon zest
  • salt and pepper, to taste

Gather your ingredients.

There's really not much prep to this recipe--remove the seeds from the pomegranate, zest the lemon, slice your chicken and chop the chives.  Mix up the dressing and then throw it all together!

This is how I remove the seeds from a pomegranate: first, using a sharp knife, score around the outer shell.

Pry the pomegranate open along the score lines.  Hold each half over a bowl (seed side-down), and bang the sides of the pomegranate half with a wooden spoon.  

Most of the seeds will fall into the bowl.  There will be some left inside. I use my fingers to pull the remaining seeds out, but if anyone has any suggestions for easier methods to de-seed a pomegranate I'd love to hear about it!

Whisk all of the dressing ingredients in a small bowl until combined.

Place the spinach, feta and pomegranate seeds into a large bowl.

Drizzle with the dressing.  Toss to combine.

Place heaping servings into individual bowls. Top with sliced chicken and sprinkle with chives.

Enjoy.

1 comment:

  1. This not only looks delicious but also is so pretty. I have one of those meat and potato guys who loves vegetables too. Looks like a great summer dinner. Thanks for sharing and Happy Mother's Day.

    ReplyDelete

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