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Spinach, chicken and pomegranate salad

Time: 5'
Portion: family

Spinach, chicken and pomegranate salad


  • 350 gr baby spinach (1 package)
  • 1 cup of pomegranate seeds
  • 1 ½ cup of cooked chicken (boiled or roasted) cut into small bites
  • Grated Parmesan cheese
  • freshly ground pepper
  • 1 orange
  • For the pomegranate vinaigrette:
  • 5 gr Dijon mustard
  • 200 ml pomegranate juice
  • 20 ml grenadine
  • 20 ml white wine vinegar
  • 180 ml sunflower oil
  • 180 ml olive oil
  • Salt


For the spinach and chicken salad place the spinach, the cooked chicken, the pomegranate seeds, half an orange, sliced, and the freshly ground pepper in a large bowl. Drizzle the pomegranate vinaigrette*, add the Parmesan cheese, mix and serve immediately.

*For the pomegranate vinaigrette

In a pot simmer the pomegranate juice, reducing it by half. Pour the concentrated juice through a sieve and let it cool Then, in a food processor mix the mustard, the concentrated pomegranate juice, the grenadine, the vinegar, and slowly add the sunflower oil and olive oil. Season with salt to taste.