Spinach Pomegranate Chicken Salad



  • 16 oz baby spinach
  • 1 cup cooked and diced chicken breast
  • 1 cup pomegranates seeds
  • 1 cup almonds – optional

Vinegar Dressing:

  • 1/4 cup Oil
  • 1/4 cup white vinegar
  • 1/4 cup sugar (or sugar substitute)
  • Dash of Garlic Salt to taste.
  • Store in refrigerator and shake before pouring on salad.


  1. Boil chicken until tender. Pulled the cooled chicken off the bone and cut into slices.
  2. Takes seeds out of pomegranates to make 1 cup. May need 2 or 3 pomegranates depending on your desired amount.
  3. Add spinach, cooked chicken, pomegranates to a salad bowl. Drizzle dressing over salad and toss. Serve immediately after adding dressing or store in refrigerator.
  4. ** You could also use your favorite store bought dressing.