Another meaty summer salad requested by our readers! And this one is just beautiful! Enjoy!
4 5-oz boneless, skinless chicken breasts
3 tbsp plus ¼ cup fresh lemon juice, divided
½ tsp sea salt, divided
¼ tsp ground cayenne pepper
Olive oil cooking spray
¼ cup nonfat plain yogurt (almond milk or coconut milk)
2 tsp extra-virgin olive oil
8 oz fresh baby spinach
½ red onion, cut into paper-thin wedges
½ cup pomegranate arils
1 avocado, pitted, peeled and diced
1.In a large, shallow bowl, add chicken and 3 tbsp lemon juice. Turn to coat. Sprinkle 1/4 tsp salt, and cayenne on all sides of chicken, dividing evenly. Set aside.
2.Place a ridged grill pan on medium-high heat and mist with cooking spray. Add chicken and grill, turning once, until cooked through, about 5 minutes per side. If necessary, work in batches to avoid overcrowding pan. Transfer to a cutting board and set aside until cool enough to handle, about 5 minutes. Cut each chicken breast crosswise into thin slices.
3.Meanwhile, prepare dressing: In a small bowl, whisk remaining 1/4 cup lemon juice, yogurt, oil and 1/4 tsp salt. Set aside.
4.In a large bowl, toss spinach, onion and pomegranate and divide among serving plates. Top with chicken and avocado and drizzle with dressing, dividing evenly. Serve immediately.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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