Hearty Chicken Salad with Pomegranate
Serves: 4 Hands-on time: 20 minutes Total time: 20 minutes
INGREDIENTS:
4 5-oz boneless, skinless chicken breasts
3 tbsp plus 1/4 cup fresh lemon juice, divided
1/2 tsp sea salt, divided
1/4 tsp ground cayenne pepper
1 1/2 tsp fresh ground black pepper, divided
Olive oil cooking spray
1/4 cup nonfat plain Greek yogurt
2 tsp extra-virgin olive oil
8 oz fresh baby spinach
1/2 red onion, cut into paper-thin wedges
1/2 cup pomegranate arils
1 oz shelled raw unsalted pistachios
1 avocado, pitted, peeled and diced
INSTRUCTIONS:
In a large, shallow bowl, add chicken and 3 tbsp lemon juice. Turn to coat. Sprinkle 1/4 tsp salt, cayenne and 1/2 tsp black pepper on all sides of chicken, dividing evenly. Set aside.
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.
Meanwhile, prepare dressing: In a small bowl, whisk remaining 1/4 cup lemon juice, yogurt, oil, remaining 1/4 tsp salt and 1 tsp black pepper. Set aside.
In a large bowl, toss spinach, onion, pomegranate and pistachios and divide among serving plates. Top with chicken and avocado and drizzle with dressing, dividing evenly. Serve immediately.
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