Serving Size: 2 cups Salad, 2 oz Chicken, 2 tbsp Dressing
WW Points+: 7 Calories: 288.5 Total Fat: 16.0 g Fiber: 5.5 g
Pomegranates are in season! And avocados were 10 for $10 at the grocery store...yes I bought 10, despite the fact that I had 2 already at home....and despite the fact that there are only two people in my house. That means lots of guacamole, lots of salads and sandwiches with avocados, plus one of my favorite snacks- a half of an avocado with salt, pepper, cilantro and a little lime juice and olive oil. Yum! Ok, enough of my avocado obsession, back to the salad!
Anyways, pomegranates are now in season here and I love adding pomegranate seeds to salads. This vinaigrette is super easy to make and adds a tangy and sweet flavor to this salad. I grilled the chicken with a little salt and pepper, but you can cook it however you want or start with a rotisserie chicken.
Ok, now you enjoy while I go back to my avocado obsession :)
- 8 oz Cooked Boneless Skinless Chicken Breast, chopped
- 4 cups Romaine Lettuce
- 4 cups Baby Spinach
- 1 medium Avocado, chopped
- 1/4 cup Pomegranate Seeds
- 2 oz Reduced Fat Blue Cheese Crumbles ( I used Stella brand)
For the Pomegranate Vinaigrette
- 1/3 cup Pomegranate Juice
- 2 tbsp Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 tsp Agave Nectar or Honey
- 1/4 tsp Salt
- 1 tbsp Olive Oil
In a small mixing bowl, whisk together Pomegranate Juice, Red Wine Vinegar, Dijon Mustard, Agave Nectar, and Salt. Slowly whisk in Olive Oil until combined. Set aside.
In a large salad bowl, combine Lettuce, Baby Spinach, Avocado, and Pomegranate Seeds. Pour dressing over the salad and toss to combine. Divide into 4 salad bowls and top each with 2 oz Chicken and 1/2 oz of Crumbled Blue Cheese.
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