Smoked Chicken Spinach Grilled Pineapple Pomegranate Salad - as flavourful as it is healthy.
Course
Lunch/Dinner
Prep Time25minutes
Cook Time1hour
Total Time1hour10minutes
Servings6Servings
Calories340kcal
AuthorBarry C. Parsons
Ingredients
4large boneless skinless chicken breasts
For the Dry Rub
1tbspsmoked paprika
1/4tspchipotle powder
1tbsppowdered ginger
1tbspdry mustard
1/2tspdry thyme
1/2tspblack pepper
1 1/2tspgarlic powder
1tspsalt
1tbspbrown sugar
1tspchili powder
For the salad
about 6 cups baby spinach or mixed baby greens
1/2cupsliced radishes
1cupjulienne sweet bell peppers
1/2sliced English cucumber
seeds of half a pomegranate
1 1/2cupslightly grilled diced golden pineapple
For the Lemon Dijon Salad Dressing
1/3olive oil
juice and finely minced zest of one lemon
3tbspdijon mustard
pinchof salt
pinchof pepper
1 1/2tbsphoney
Instructions
Wash the chicken breasts and pat dry with paper towels.
Sprinkle the dry rub on both sides of the chicken breasts. If you don't use all of the rub just save it in an airtight container for next time. Don't save any dry rub that comes into contact with the chicken though. Use a spoon to sprinkle on the rub so that you do not cross contaminate it.
At this point you can grill the chicken or place the chicken breasts on a rack in a roasting pan and roast at only 275 degree F for about an hour depending on the size of the chicken breasts. Always use a meat thermometer inserted into the middle of the thickest part of the chicken breast reaches 170 degrees F or 77 degrees Celsius. Let he chicken rest for 10 minutes before dicing and adding to the salad.
For the Lemon Dijon Dressing
Simply shake together all of the ingredients in the dressing in an airtight container like a mason jar until well combined.