Spinach, Pomegranate & Feta Salad with Chicken

ads – May 04, 2016

If my husband had his way, we'd be grilling steak several times a week and serving those steaks with a side of potatoes. He's totally a meat and potatoes sort of guy.

If you've followed my blog at all, you know quite well that I don't cook red meat very often. Chicken recipes outnumber steak recipes, 43-6.

A teensy bit lopsided, for sure.

I don't think he shares my affinity for salads, but I sure am grateful that he doesn't complain; better yet, he really LIKED this salad! Caitie and I liked it so much, I figured that I better blog about it so that I'll remember the combo of ingredients that I used.

Today's Playlist

"Seven Nation Army"...The White Stripes
"All Apologies"...Nirvana
"Re-Education"...Rise Against
"What I Got"...Sublime
"Brain Stew"...Green Day
"Bulletproof Heart"...My Chemical Romance"
"Level"...The Raconteurs

Spinach, Pomegranate & Feta Salad with Chicken (serves 2-4)

Printable Recipe

Salad ingredients:

6 cups baby spinach
1 pomegranate, seeded
1/2 cup crumbled feta cheese
2 tablespoons chopped chives
8 oz cooked chicken, sliced

Dressing ingredients:

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons dijon mustard
1 teaspoon lemon zest
salt and pepper, to taste

Gather your ingredients.

There's really not much prep to this recipe--remove the seeds from the pomegranate, zest the lemon, slice your chicken and chop the chives. Mix up the dressing and then throw it all together!

This is how I remove the seeds from a pomegranate: first, using a sharp knife, score around the outer shell.

Pry the pomegranate open along the score lines. Hold each half over a bowl (seed side-down), and bang the sides of the pomegranate half with a wooden spoon.

Most of the seeds will fall into the bowl. There will be some left inside. I use my fingers to pull the remaining seeds out, but if anyone has any suggestions for easier methods to de-seed a pomegranate I'd love to hear about it!