Mediterranean Power Salad

Ingredients: (Makes 3)

• Chicken Breast 3 (125g or 4.4oz per breast)
• Olive Oil 1 tbsp
• Lemon Juice 1/2 lemon
• Dijon Mustard 1 tsp
• Baby Spinach 100g or 3.5oz
• Pomegranate 100g or 3.5oz
• Quinoa 90g or 3.2oz
• Dates 50g or 1.7oz, pitted
• Walnuts 40g or 1.4oz, chopped
• Fresh Mint 25g or 0.9oz
• Balsamic Vinegar 1 tbsp

Instructions:

Rinse quinoa under cold water and cook according to package instructions
(simmer in water/stock for ~12-15 minutes). Fluff with a fork and allow to cool.

If using pre-cooked chicken, shred it into bite-sized pieces. If cooking fresh, air-fry,
grill, or poach and shred with two forks.

Whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, salt &
pepper until emulsified.

In a large bowl, combine baby spinach, quinoa, shredded chicken, pomegranate
seeds, walnuts, mint, and chopped dates. Pour the lemony balsamic dressing over
the salad and toss gently to combine. Serve immediately or store in an airtight
container for up to 3 days.

Nutrition Facts:

• Calories: 424.6Cal
• Protein: 38.2g
• Carbs: 28.6g
• Fat:17.6g