3-4 small boneless skinless chicken breasts
salt and pepper, to taste
1 Tbsp of paprika
½ tsp. of garlic powder
8 cups of baby spinach
1 apple, thinly sliced into Julienne
¼ red onion, thinly sliced
½ cup pecans
⅓ cup crumbled feta cheese
¼ cup pomegranate
Lökkö’s Butternut Squash Vinaigrette “La Courge”.
Season chicken with salt and pepper to taste, paprika and garlic powder.
Drizzle a large skillet with oil and cook for 5-7 minutes on each side until cooked through.
Assemble salads with baby spinach topped with onions, apples, pomegranate, pecans, feta, and chicken.
Serve immediately with vinaigrette.