Recipe {Pistachio Pomegranate Chicken Salad}

I am a believer in "everything in moderation."  Sure I think you should eat healthy, but I also think burger with friends and milkshakes is good sometimes, too!  And, I almost always have to have dessert.  Almost always. Okay, so maybe I'm not so much of a health nut, but I do {I do! I do! I do!} try to get healthy foods into me!!  So when I came across this next recipe, it sounded right up my alley, and I knew I'd be making it soon!

{photo from Clean Eating Jan/Feb 2012 issue}

I recently ordered a subscription to the magazine, "Clean Eating."  As I'm sure you can guess, it's all about eating healthy, or "clean," as they refer to it.  I love that it's chock-full of recipes {and many are "reader recipe tested"}, and I really love that the foods are not bland, as you might presume "healthy meals" would be.

So I am glad to say I "recipe tested" this one, and it was dee-LISH-ious! And even better yet?  Not much time to prep {just shell the nuts & get the pomegranate arils out earlier in the day, and it will come together in a breeze, come dinner time!}.

Hearty Chicken Salad {or as I like to call it, "Pistachio Pomegranate Chicken Salad"}
{serves 4, 20 minutes hands-on time}
4 5 oz boneless, skinless chicken breasts {I used chicken tenders instead, which cook faster}
3 tbsp plus 1/4 cup fresh lemon juice, divided
salt & pepper, to taste
1/4 tsp cayenne pepper
evoo {olive oil - enough to cook chicken in ~ couple tablespoons}
8 oz fresh baby spinach
1/2 red onion, cut indo paper-thin wedges {I left these out}
1/2 cup pomegranate arils {I bought a whole pomegranate and removed arils from it; be sure to remove yellow/white pith from them, as the pith is bitter; your store may also sell these already removed from the fruit itself.  Oh, and p.s., my kids LOVED to snack on these alone - and they're so, SO good for you!!}.
1 oz shelled raw unsalted pistachios {again, your store may sell already shelled for you}
1 avocado, pitted, peeled and diced

Dressing {NOTE: I did NOT make the dressing here ~ instead I used pre-purchased Caesar dressing - sorry, couldn't be that healthy this first time around! One step at a time! Ha!}
1/4 cup nonfat plain Greek yogurt
2 tsp evoo

In a large, shallow bowl, add chicken and 3 tbsp lemon juice. Turn to coat. Sprinkle salt, pepper and cayenne on all sides of chicken.  Set aside.

Put a skillet over medium heat and drizzle with a couple tbsp of EVOO.  Add chicken and cook, about 5 minutes per side.  Transfer to cutting board to let cool. {If you cooked breasts {versus tenders}, you'll need to slice these at an angle, once they're cool enough to handle}.

Meanwhile, prepare dressing {or use store-bought Caesar, like me! So good!!}:  In a small bowl, whisk remaining lemon juice, yogurt, oil and salt & pepper to taste. Set aside.

In a large bowl, toss spinach, onion, pomegranate and pistachios and divide among serving bowls/plates.  Top with chicken and avocado and drizzle with your dressing.

Enjoy a heart-healthy recipe {that actually tastes amazing!!}!

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