Chicken, Pomegranate & Spinach Salad

Treat yourself to this lavish salad, hearty enough to have as a meal on its own or bring it along to your next BBQ. With a sweet kick of healthy honey, the pop of the pomegranate and sharp hint of balsamic, the dressing alone is bursting with flavour.

Ingredients

For the marinade:

• 2 tbsp freshly squeezed lemon juice
• 1 tsp fresh oregano, chopped
• 1 tsp garlic, crushed
• Pinch of salt and pepper to taste

For the salad:

• 6oz baby spinach
• 4 chicken breasts
• Handful of pomegranate arils
• ½ red onion, thinly sliced
• 1 avocado, chopped

For the dressing:

• 1 tbsp balsamic vinegar
• 1 tsp raw honey
• 2 tbsp extra virgin olive oil
• Salt and pepper, to taste

Combine the marinade ingredients and generously coat the chicken on both sides. Leave it in the fridge for a minimum of two hours, but longer if you can.

Place a ridged grill pan on medium-high heat and grill the chicken for about 5 minutes per side, turning once, until cooked through.

Whilst the chicken is cooking, combine the spinach, pomegranate arils, red onion and avocado in a big salad bowl.

Once the chicken is cooked, transfer to a chopping board, slice and mix in with the salad.

In a separate bowl, combine the balsamic vinegar, raw honey, extra virgin olive oil and salt and pepper and drizzle over the salad

Finally, serve and enjoy!