Ingredients
1 lb boneless, skinless chicken breasts
1 Tbs Picual EVOO
1 Tbs fresh lemon juice
1 Tbs fresh rosemary, finely chopped
1 Tbs fresh thyme, finely chopped
1 Tbs fresh sage, finely chopped
salt to taste
For Vinaigrette:
1/4 cup Picual EVOO or any medium EVOO
4 Tbs Pomegranate/Quince White Balsamic Vinegar
Freshly squeezed orange juice (from one orange)
1 tsp Dijon mustard
salt & pepper to taste
For Spinach Salad:
8-9 oz baby spinach
3/4cup pomegranate arils
1/4 – 1/2 cup feta cheese (optional)
candied pecans
Directions:
Prepare the chicken by marinating it in the olive oil, lemon juice and herbs. Marinate at least 30 minutes. Grill the chicken on a grill pan about 8 minutes per side until browned and cooked through. Slice chicken.
Whisk together all vinaigrette ingedients until well blended.
Toss together all salad ingredients with vinaigrette. Add chicken slices and serve.