Ingredients
1/2 c. walnuts
1 1/2 pounds chicken breasts
3 Tbs + 1 tsp olive oil, divided
3 Tbs balsamic vinegar
1 garlic clove, minced
10 oz baby spinach (8 c.)
1 pomegranate, seeded
salt and fresh ground pepper
Preparation
Heat oven to 275 degrees. Lay walnuts on baking sheet & cook until fragrant ~8 minutes. Set aside to cool.
Toss chicken with 1 tsp olive oil and season with salt & pepper. Heat grill to med-high. Grill the chicken until no longer pink inside 4 minutes per side. Transfer to cutting board, cool slightly and slice crosswise into 1/2" pieces. Whisk together vinegar, remaining oil & garlic in a large bowl; add the spinach & walnuts. Toss to coat. Divide among 4 plates, top with chicken slices and sprinkle with pomegranate seeds.
