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Chicken Salad
A warm salad of seared chicken, spinach and pomegranate with a lemon-honey dressing. Ready in half an hour.
Servings: 4 people
Calories: 417kcal
Equipment
- Large skillet cast iron works best
- Instant-read thermometer
- Small bowl
Ingredients
Chicken
- 1 ½ lb boneless skinless chicken breasts about 2 large
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tsp salt plus a pinch for the dressing
- ½ tsp black pepper
Dressing and salad
- 4 tbsp olive oil extra virgin, divided
- 2 tbsp lemon juice from 1 lemon
- 1 tbsp honey
- 1 tsp Dijon mustard
- 6 cups baby spinach
- 1 cup pomegranate seeds from 1 pomegranate
- ⅓ cup sliced almonds toasted
Instructions
Chicken
- Pat the chicken dry. If the breasts are thicker than 3/4 inch on one end, pound them to an even thickness so they cook evenly. Mix the paprika, garlic powder, salt and pepper, and rub the mixture all over the chicken.1 1/2 lb boneless skinless chicken breasts, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, until it reaches
165 °F in the thickest part.1 tbsp olive oil - Move the chicken to a cutting board and let it rest for 5 minutes, then slice it into strips. Keep the skillet: you'll use it for the spinach.
Chicken breast dries out quickly once it passes 165 °F. A thermometer takes the guesswork out of it.
Dressing and salad
- Whisk the olive oil, lemon juice, honey, mustard and a pinch of salt in a small bowl.3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard
- Take the skillet off the heat. Add the spinach and toss it in the warm pan for 30 seconds, until it just starts to wilt.6 cups baby spinach
- Top the spinach with the sliced chicken, pomegranate seeds and almonds. Drizzle with the dressing and serve warm, right from the skillet.1 cup pomegranate seeds, 1/3 cup sliced almonds
Notes
Make ahead: cook the chicken and whisk the dressing up to 3 days in advance and keep them in separate containers in the fridge. Warm the chicken in the skillet before you add the spinach.
No pomegranate? Use dried cranberries or orange segments. Baby kale or arugula can replace the spinach.
Nutrition
Calories: 417kcal | Carbohydrates: 16g | Protein: 42g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 690mg | Potassium: 800mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4200IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 2mg