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Roast Chicken & Pomegranate Salad

Prep Time:

10 minutes

Cook Time:

20 minutes (if grilling chicken)

Serves:

2 Servings

Level:

Medium

About the Recipe

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Ingredients

For the Salad:

  • 2 cups baby spinach

  • 1 cup cooked bulgur wheat

  • 1 cup roast or grilled chicken - sliced

  • ½ red apple, thinly sliced

  • ¼ cup pomegranate seeds

  • ¼ cup crumbled feta or goat cheese

For the Dressing:

  • 2 tbsp extra virgin olive oil

  • 1 tbsp apple cider vinegar or lemon juice

  • 1 tsp raw honey (optional)

  • ½ tsp Dijon mustard

  • ½ tsp Himalayan salt

  • ¼ tsp black pepper

Preparation

  1. Prepare the Chicken:

    • If using grilled chicken, season with salt and pepper and grill for about 6-8 minutes per side until cooked through. Slice and set aside.

    • If using roasted chicken, shred or slice it into bite-sized pieces.

  2. Cook the Bulgur Wheat:

    • Rinse bulgur wheat and cook according to package instructions. Fluff with a fork and let it cool.

  3. Assemble the Salad:

    • In a large salad bowl, combine baby spinach, cooked bulgur wheat, sliced apple, pomegranate seeds, and crumbled feta or goat cheese.

    • Add the sliced roast or grilled chicken on top.

  4. Make the Dressing:

    • In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and black pepper.

  5. Drizzle & Serve:

    • Pour the dressing over the salad and toss gently to combine.


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