Description
This high-protein chicken pomegranate salad is made with quinoa, walnuts, feta and greens. It’s easy to make, hearty, and filled with sweet fruity flavours.
Ingredients
Scale
- 2 cups (300g) shredded chicken
- 2 cups cooked quinoa
- 4 cups (120g) baby spinach
- 1/2 cup feta cheese, crumbled
- 1/2 cup pomegranate seeds
- 1/3 cup walnuts, roughly chopped
- 1 cup fresh mint, roughly chopped
- 1/3 cup currants or dried cranberries
Lemony balsamic dressing:
- 1 tablespoon extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt + pepper, to taste
Instructions
- Roughly chop mint leaves and walnuts. Crumble the feta cheese.
- In a screw-top jar, combine olive oil, lemon juice, balsamic vinegar, dijon mustard, salt, and pepper. Shake the jar until the ingredients are emulsified.
- In a large bowl, combine spinach, shredded chicken, quinoa, walnuts, feta cheese, mint, currants, and pomegranate seeds. Poursome of the dressing over the salad and toss until well combined.
Notes
- Store leftover salad in the fridge for up to 3 days in an airtight container. To keep the salad leaves from wilting, use only half of the dressing if you don't intend to consume the entire salad at once.
- Prep Time: 15 minutes
- Category: Salad
- Method: By hand
- Cuisine: American
Nutrition
- Serving Size: Per serve
- Calories: 477 calories
- Sugar: 13.3g
- Fat: 18.2g
- Carbohydrates: 37.5g
- Fiber: 5.8g
- Protein: 33.5g