Ensalada de pollo y granada

Ingredientes

• 2 cups (300g) shredded chicken
• 2 cups cooked quinoa
• 4 cups (120g) baby spinach
• 1/2 cup feta cheese, crumbled
• 1/2 cup pomegranate seeds
• 1/3 cup walnuts, roughly chopped
• 1 cup fresh mint, roughly chopped
• 1/3 cup currants or dried cranberries
• 1 tablespoon extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt + pepper, to taste

Preparación

1. 1

   Roughly chop mint leaves and walnuts. Crumble the feta cheese.

2. 2

   In a screw-top jar, combine olive oil, lemon juice, balsamic vinegar, dijon mustard, salt, and pepper. Shake the jar until the ingredients are emulsified.

3. 3

   In a large bowl, combine spinach, shredded chicken, quinoa, walnuts, feta cheese, mint, currants, and pomegranate seeds. Poursome of the dressing over the salad and toss until well combined.