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Pomegranate, Almond Chicken Salad

4 cups chicken breast, diced

½ cup water

¼ cut quinoa

½ cup sliced almonds

4 cups baby spinach leaves

¾ cup crumbled feta cheese

¼ cup red onion, sliced

1 pomegranate, seeded

3 tbsp red wine vinegar

3 tbsp olive oil

4 tsp honey

1 tsp Dijon mustard

Salt and pepper to taste.

Bring the water and quinoa to a boil in a small saucepan. Reduce to simmer, cover and cook for 10 minutes. Remove the lid and fluff with a fork. Set aside and cool.

Preheat over to 350 – spread the almonds on a baking sheet and toast in the oven for about 7 minutes, until lightly browned.

Divide the spinach and chicken into 4 large, 6 small servings. Sprinkle with feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.

Whisk vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.

Serves 4 large, 6 small.

“I like serving this salad during the holidays as it’s delicious and presents a nice array of colors.”

Dawn Hart, Holistic Nutritionist.

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