Chicken Spinach Salad with Pomegranate Vinaigrette

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 1 cup pomegranate juice
  • 1/2 teaspoon orange zest
  • 1/4 cup vegetable oil
  • 2 Tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 14 teaspoon ground black pepper
  • 9 oz. baby spinach
  • 1 cup thinly sliced red onion
  • 1 cup diced cooked chicken breast
  • 15 oz. can sliced pickled beets, cut into thin strips
  • 4 oz. dried figs, cut into a small dice
  • 1/2 cup roasted walnut pieces*
  • 1/2 cup pomegranate seeds


1. Put pomegranate juice and orange zeste into a small saucepan. Over high heat, bring to a boil and reduce to about 1/4 cup. Remove from heat and let cool.

2. Whisking constantly, slowly pour the two oils into the reduced pomegranate juice. Add salt and pepper. Reserve. 3. Combine in a large bowl the baby spinach, red onion, chicken breast, pickled beets, dried figs and walnut pieces. Add the pomegranate vinaigrette and toss.

4. Divide the salad onto 4 plates or bowls. Top with pomegranate seeds and serve.

Nutritional analysis: Cals: 605, T.Fat: 33gm, S.Fat: 6 gm, Chol: 43mg, Sod: 502 mg, T.Carb: 53gm, Fib: 8 gm, Pro: 18gm

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