This vibrant, seasonal salad is bright, aromatic, and effortless, making it a beautiful choice for a fresh lunch or a light weeknight dinner. Herb-marinated chicken is grilled until tender and paired with crisp baby spinach, salty feta, and the sweet crunch of candied pecans. Finished with a zesty Valencia Orange and Pomegranate-Quince vinaigrette, the dish offers a thoughtful balance of citrus and floral notes that feels both elevated and deeply refreshing.
Ingredients
For the Chicken
- 1 pound chicken breasts
- 1 tablespoon Orange Olive Oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon each: fresh rosemary, thyme, and sage (finely chopped)
- A pinch of sea salt
For the Orange-Pomegranate Vinaigrette
- 1/4 cup Orange Olive Oil
- 4 tablespoons Pomegranate-Quince Balsamic
- 1 orange, freshly squeezed
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For the Salad
- 8–9 ounces baby spinach
- 3/4 cup pomegranate arils
- 1/4 cup feta cheese (optional)
- A handful of candied pecans
Instructions
- In a medium bowl, whisk together the Orange Olive Oil, lemon juice, and chopped herbs. Add the chicken breasts and toss to coat thoroughly; marinate for at least 30 minutes.
- Grill the chicken on a grill pan over medium heat for about 8 minutes per side, or until browned and cooked through. Remove from heat and let rest for 5 minutes before slicing into strips.
- Meanwhile, in a small bowl, whisk together all the vinaigrette ingredients: the Orange Olive Oil, Pomegranate-Quince Balsamic, fresh orange juice, and Dijon mustard until well blended and slightly thickened.
- In a large serving bowl, gently toss the baby spinach with the pomegranate arils, feta, and candied pecans. Top with the sliced chicken, drizzle generously with the vinaigrette, and serve.