Healthy Chicken, Spinach and Pomegranate Salad

2 chicken breasts
2 teaspoons olive oil
salt to taste
pepper to taste

For the Salad
4 cups baby spinach
1/2 cup pomegranate seeds
1 tablespoon olive oil
1 tablespoon lemon juice
salt to taste
pepper to taste



Heat an iron frypan over medium heat and add the olive oil.
Coat the chicken in salt and pepper and cook until no longer pink, approximately 10-15 minutes
Let chicken breasts cool 5 minutes and cut into strips
then set aside
In a large salad bowl toss together the spinach, pomegranate seeds, and the sliced, cooked chicken.
Drizzle with the olive oil and lemon juice
and sprinkle with salt and pepper.


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