11 Nov Chicken and pomegranate salad

Spinach is not only a great salad filler, it aids in the reduction of blood pressure and is a great source of magnesium and calcium.

Serves 2 | 15 minutes

Ingredients

4 cups baby spinach

2 tbsp pomegranate seeds

300g chicken breast, diced into 3cm pieces

2 tbsp lemon juice

pinch salt and pepper

1 tbsp Dijon mustard

1 tbsp oil of choice for cooking

Method:

1. Heat a pan to medium heat with a dash of oil.
2. Season chicken with salt and pepper then add to the pan. Fry until cooked through.
3. Add baby spinach and pomegranate to a large bowl. Add the chicken when cooked.
4. Mix together Dijon mustard, lemon juice and another pinch of salt and pepper. Add to the salad to dress.

Optional extras: Add chopped tomato, cucumber and feta cheese.

Vegetarian alternative: Swap the chicken for a tin of chickpeas!

1. Drain the tin of chickpeas.
2. Heat a pan with a dash of oil and lightly warm the chickpeas. Or add them straight from the tin!

Looking for more inspiration? Visit our recipe blog.