Sometimes in winter salads can be put on the backburner in place of mash potatoes and roasted veggies. Now there is absolutely nothing wrong with this, we loveeee some good roasted veg and mashed potaoes here but we do miss the ‘zing’ of a fresh salad. This hearty, protein packed salad will leave you full and satisfied while keeping you feeling light with the addition of chickpeas and fresh oranges and herbs. Need we say more?!
Prep-25 mins Cook Time-15 minutes
For the salad
450 grams chicken breast or thigh cut into chunks
1 avocado, diced
2 oranges, diced
2 cups of spinach, finely chopped
½ cup pomegranate arils
1 can of chickpeas rinsed and drained
1 handful of fresh parsley or mint
1 shallot, thinly sliced
For the chicken marinade
1/3 cup good quality olive oil
The juice of half a lemon
½ tsp salt
2 tbs apple cider vinegar
2 teaspoon dijon mustard (or any grainy mustard)
3 tablespoons mayonnaise or greek yogurt
1 tablespoon fresh lemon juice
Salt and pepper to taste
*honey is optional
Whisk marinade ingredients together and place in a bowl with the chicken, cover with glad wrap and leave in the fridge for 30 minutes (while prepping other ingredients) or up to two hours.
Whisk the dressing ingredients together and set aside. Then, toss all of the prepped salad ingredients together in a bowl.
Heat 1 teaspoon of olive oil in a pan on medium-high heat. Discard the extra chicken marinade and cook the chicken for 10-15 minutes, or until golden brown and cooked through completely. Leave the chicken to cool for 5 minutes.
Toss the chicken and the salad ingredients together with the dressing and add any additional salt and pepper as needed!
Enjoy your delicious hearty winter salad that can be eaten slightly warm after the chicken has been cooked or when cold.