For the Salad:
1 lb. boneless skinless chicken breasts
2 oranges, peeled and cut into pieces
1 avocado, cut into slices
1/2 cup pomegranate arils
2 cups spinach, torn or cut into small pieces
1 14-ounce can chickpeas, rinsed and drained
1 shallot, thinly sliced
a handful of chopped fresh herbs like parsley or mint
For the Chicken Marinade:
1/3 cup olive oil
2 tablespoons apple cider vinegar
juice of one half of a lemon
1/2 teaspoon salt
For the Dressing:
3 tablespoons mayonnaise or Greek yogurt
1–2 tablespoons champagne vinegar
2 teaspoons Dijon mustard, or other grainy mustard
salt, pepper, and/or honey to taste
Whisk marinade ingredients together. Place in a bowl with the chicken, cover and refrigerate for 30 minutes (while prepping other stuff) or as long as 2 hours. (you can use raw chicken and cook yourself, or do as I have, and use rotisserie chicken that was already cooked)
Whisk the dressing ingredients together.
Heat the oil in a pan or pre-heat a griddle. Discard extra marinade from chicken and grill the chicken pieces until cooked through. Let stand for a few minutes to cool before cutting. Or if you have rotisserie chicken you are one step closer!
Toss all other salad ingredients, including chicken, together with the dressing. Season with additional salt and pepper and maybe a drizzle of good olive oil. Easy peasy.