Spinach Salad with Grilled Chicken and Pomegranate Seeds

Ingredients:

• 1/4 cup walnut pieces
• 1 1/2 lbs boneless, skinless chicken breasts
• 3 tbsp, plus 1 tsp extra-virgin olive oil, divided
• 3 tbsp balsamic vinegar
• 1 garlic clove, minced
• 10 oz. baby spinach (8 cups)
• 1 pomegranate, seeded
• salt
• freshly ground black pepper

Makes 4 (3-cup) Servings

1. Heat oven or toaster oven to 275 F. Lay walnuts in a single layer on a baking sheet and cook until fragrant and toasted, 8-10 minutes. Set aside to cool.
2. Toss chicken with 1 teaspoon oil and season with salt and pepper. Heat grill to medium-high or gill pan over medium-high heat. Grill the chicken until no longer pink inside, about 4 minutes per side. Transfer to cutting board, cool slightly, and slice crosswise into 1/2-inch pieces.
3. Whisk together vinegar, remaining oil and garlic in a large bowl; add the spinach and walnuts. Toss to coat, divide among 4 plates, top with chicken slices, and sprinkles with pomegranate seeds.

WW POINTS VALUE: 9 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. The holiday season is approaching and this meal is a great way to get in the spirit. I went  to the movies and ate out at a burger joint last night so I wanted a healthy meal. I have really come to love spinach salads and this salad really hit the spot. Put any protein with spinach and your dish will be delicious. The balsamic vinegar gives the chicken a nice taste to it. The walnuts add crunch to the salad and the pomegranates leave a tart aftertaste in your mouth. Pomegranates offer antioxidants as well as Vitamins B6 and C and potassium and they are in season September through January. Pomegranates will definately get you into the holiday season so try this salad. One bite of this salad and you'll be in the holiday spirit.