Well, after feasting on Mexican food and indulging in multiple slices of coconut cake and lime tart over the past two days, I figured it was time to get back to reality. Luckily, reality can still be beautiful, delicious, and satisfying.
1/2 Chicken Breast, cubed
1 Big Handful Fresh Spinach Leaves
1/4 Honey Crisp Apple, cut into bite size chunks
1 Clementine, peeled and sectioned
About 2 Tablespoons Fresh Parsley, chopped
About 1 1/2 Tablespoons Pecan, broken up
About 2 Tablespoons Pomegranate Seeds
1 Tablespoon Olive Oil Mayo (for the dressing)
Juice of 1 Clementine (for the dressing)
Ground Pepper (for the dressing)
Prepare all of the salad ingredients.
Place the parsley, chicken, apples, and pecans in a small bowl.
Stir the dressing.
Add the dressing to the chicken bowl, stirring to coat.
Place a bed of spinach on a pretty plate. Add the chicken mixture. Top with the clementine sections and pomegranate seeds.