Ingredients
For the Salad:
1 lb. boneless skinless chicken breasts
2 cara cara oranges peeled and cut into pieces
1 avocado cut into slices
cup ½pomegranate arils
2 cups spinach torn or cut into small pieces
1 14- ounce can chickpeas rinsed and drained
1 shallot thinly sliced
a handful of chopped fresh herbs like parsley or mint
For the Chicken Marinade:
⅓ cup coconut oil
2 tablespoons apple cider vinegar
juice of one half of a lemon
teaspoon ½salt
For the Dressing:
3 tablespoons Greek yogurt
1-2 tablespoons champagne vinegar
2 teaspoons dijon mustard or other grainy mustard
salt pepper and/or honey to taste
Servings 4
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