Chicken & Spinch Pomegranate Quince Salad

Ingredients: 

Chicken:

• 1 pound chicken breasts
• 1 tablespoon Hojiblanca EVOO
• 1 tablespoon lemon juice
• 1 tablespoon fresh rosemary chopped finely
• 1 tablespoon fresh thyme chopped
• 1 tablespoons fresh sage chopped
• Salt to taste

​Vinaigrette:

• 1/4 cup (60ml) Hojiblanca EVOO
• 4 Tbls Pomegranate & Quince Balsamic Vinegar
• Freshly squeezed orange juice – 1 Orange
• 1 tsp dijon mustard
• salt and pepper to taste​

Spinach Salad:

• 8-9 ounces baby spinach
• 3/4 cup pomegranate arils
• 1/4-1/2 cup) feta cheese – Optional
• candied pecans

Preparation:

1. ​Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.
2. Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.
3. Whisk together all vinaigrette ingredients until well blended.
4. Toss together all salad ingredients – add chicken and serve.

*An original Carter & Cavero recipe adaptation from MOV*