Winter Spa Salad With Lemon Chicken

Salad:

1 lb. boneless skinless chicken breasts

2 cara cara oranges, peeled and cut into pieces

1 avocado, cut into slices

½ 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

Marinade:

⅓ cup olive oil

2 tablespoons apple cider vinegar

Juice of one half of a lemon

½ teaspoon salt

Dressing:

3 tablespoons mayonnaise or Greek yogurt

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.
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.
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.