Salads & Bowls · Middle Eastern
Spinach Salad with Grilled Chicken and Pomegranate
Sumac-rubbed chicken is grilled until charred at the edges, sliced into strips and tossed with spinach and ruby pomegranate seeds. A pomegranate molasses vinaigrette adds tangy depth that makes this simple salad memorable.
Test kitchen note: Pound the chicken breasts to an even half inch before grilling so they cook quickly and stay juicy all the way through.
Method 5 steps
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Rub the chicken with the sumac, cumin, salt and 1 tablespoon of the olive oil.
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Grill or sear in a hot grill pan for 5 to 6 minutes per side, until cooked through. Rest for 5 minutes, then slice into strips.
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Whisk the remaining olive oil with the pomegranate molasses and lemon juice.
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Toss the spinach with most of the dressing in a large bowl.
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Add the chicken strips and pomegranate seeds, drizzle over the rest of the dressing and toss lightly before serving.
That is the whole pie. Enjoy every slice.
Pairs well with
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