Grilled chicken breast strips, baby spinach, walnut pieces, dried cranberries, tossed with vinaigrette prepared from pomegranate juice, white wine vinegar, extra-virgin olive oil, Dijon mustard, coarse
salt and fresh ground black pepper.
Ingredients -
1/2 cup Pomegranate Juice
2 tablespoons White Wine Vinegar
2 tablespoons Extra-Virgin Olive Oil
2 teaspoons Dijon Mustard
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
6 cups Baby Spinach
1/3 cup Dried Cranberries
1/3 cup Walnut Pieces
8 ounces Grilled Chicken Breast Strips
Preparation:
1. Combine the first 4 ingredients in a jar with a lid and shake well to combine.
2. Add the salt and pepper, to taste.
3. Add the chicken strips, spinach, walnuts and cranberries to a large salad bowl and toss with the vinaigrette.
4. Serve and enjoy.
Chicken Breast Recipe Tip
Pomegranate Juice
Here in the United States, pomegranate is in season from September to February. The seed casings, or arils, are removed from the fruit and eaten raw. The pomegranate juice,
in fresh and concentrated syrup form, can be very sweet or sour, but most juice is moderate in taste.
Chicken Breast Recipe Tip
Extra-Virgin Olive Oil
Olive oil should not be exposed to light. Store in a cool, dry, dark location. Properly stored, an opened bottle of olive oil will keep its fresh flavor for about 6 months.
After that time, the oil loses its fruitiness and the flavor becomes more delicate.
