1 pomegranate. seeded
1/2 cup or feta crumbles
1 package or washed baby spinach
1/2 cup of slivered almonds or toasted pistachios
1/2 purple onion, very thinly sliced
1 cup of lemon juice
4 mint leaves, julienned
1/2 cup of sweet chili sauce
1/4 cup of rice wine vinegar
1 cup of olive oil
2 8-ounce chicken breasts
(to taste) salt and pepper
Place thawed chicken breasts in a medium sized bowl. Pour lemon juice
over chicken and sprinkle with salt and pepper. Let marinate for 20
In a large salad bowl, combine spinach, nuts, pomegranate seeds, feta,
onion and mint leaves. In a small bowl, whisk together chili sauce,
vinegar, olive oil and salt and pepper. Drizzle desired amount over
salad and toss to coat all the leaves.
Place chicken on a hot grill. Grill for about 4 minutes on each side
or until chicken breast is cooked all the way through and juices run clear.
Allow to rest for two minutes and then slice against the grain of the meat.
This makes the chicken much more tender and provides for a beautiful
Portion the salad mixture onto two separate plates and fan out chicken onto
each salad. Serves two.