Monday, June 30, 2014

Spinach Salad with Chicken and Pomegranate

I had a lot of leftover fried chicken from the Chicken & Waffles I ordered from Datz a few nights ago, so I decided to use it in a salad for dinner.  I just threw together whatever ingredients we had in our fridge, but Lance claims it’s the “best salad he’s ever eaten” so I figured I’d share the recipe.  
Spinach Salad with Chicken and Pomegranate

·        4 cups Baby Spinach
·        4 Fried Chicken Tenders (since mine was leftover from chicken & waffles it was a little sweeter than normal)
·        ½ white onion, chopped
·        ½ pomegranate (instructions on how to seed a pomegranate here)
·        Trader Joe’s English Farmhouse Cheddar with Caramelized Onions, chopped in small pieces (I used about 2 ounces but you could use more)
·        1 cup croutons (I used Texas Toast Asiago Cheese)

1. If you are using leftover fried chicken like I did, heat it in the oven at 375° until it becomes crispy again 

2. Toss all ingredients together

3. Enjoy! 
We completely cancelled out our healthy dinner by eating ice cream afterwards. The grocery store had a sale on Breyers ice cream, so we picked up Girl Scouts Samoas & Reese’s Peanut Butter Cups flavors.  Both are filled with big chunks of cookies & candy & super decadent. 

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