A summer fix blast.. chuck in any meat of your choice!

You can even try a bit of smoked salmon alongside the chicken to give it that edge.. #salmon'ell

Spinach & Chicken Salad
Impress your guests!

20 mins

1 person

1. Combine the marinade ingredients and generously coat the chicken on both sides. Leave it in the fridge for a minimum of two hours, but longer if you can.


2. Place a ridged grill pan on medium-high heat and grill the chicken for about 5 minutes per side, turning once, until cooked through.


3. Whilst the chicken is cooking, combine the spinach, pomegranate arils, red onion and avocado in a big salad bowl.


4. Once the chicken is cooked, transfer to a chopping board, slice and mix in with the salad.


5. In a separate bowl, combine the balsamic vinegar, raw honey, extra virgin olive oil and salt and pepper and drizzle over the salad


6. Finally, serve and enjoy!

Prep Method

For the marinade:


2 tbsp freshly squeezed lemon juice
1 tsp fresh oregano, chopped
1 tsp garlic, crushed
Pinch of salt and pepper to taste


For the salad:


6oz baby spinach
4 chicken breasts
Handful of pomegranate arils
½ red onion, thinly sliced
1 avocado, chopped



For the dressing:


1 tbsp balsamic vinegar
1 tsp raw honey
2 tbsp extra virgin olive oil

Salt and pepper, to taste