Avocado Spinach Salad with Chicken Breast
Warm salad combining pan-seared chicken breasts with fresh spinach, creamy avocado, and pomegranate seeds, dressed in a balsamic vinaigrette with vegetable broth. Quick weeknight dinner balancing protein and greens.
Ingredients
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ½ deciliter vegetable broth
- ½ tablespoon olive oil
- 2 chicken breasts, about 130g each
- ¼ teaspoon salt
- pepper, a pinch(optional)
- 5 ½ oz young spinachmixed greens1:1greens
similar texture
- 1 avocado, diced
- 1 pomegranate, seeds removeddried cranberries0.5:1fruit
adds tartness and chew
- salt, to taste(optional)
- pepper, to taste(optional)
Instructions
- 1
Whisk together balsamic vinegar, olive oil, and vegetable broth in a bowl
- 2
Heat olive oil in a non-stick skillet over medium-high heat, then reduce heat
- 3
Cook chicken breasts on both sides until cooked through, season with salt and pepper
- 4
Add spinach, avocado, and pomegranate seeds to the dressing and toss to combine
- 5
Season with additional salt and pepper as needed
- 6
Plate salad and top with sliced chicken
Tips
Pat chicken dry before searing for better browning
Add avocado to warm salad just before serving to prevent browning
Good to Know
Store leftover chicken refrigerated up to 3 days. Do not store assembled salad; keep components separate.
Prepare vinaigrette and cook chicken up to 1 day ahead. Assemble just before serving.
Serve warm or at room temperature with crusty bread
Common Mistakes
Do not skip reducing heat after initial sear to avoid dry, overcooked chicken
Do not add avocado while salad is hot to prevent browning
Substitutions
similar texture