I love spinach, and this is a great, simple salad that makes great use of leftover chicken.
White cheddar cheese
White wine vinegar
Salt (to taste)
Pepper (to taste)
Start by whisking a few tablespoons of olive oil with a few tablespoons of white wine vinegar to make a vinaigrette. Whisk in some pomegranate berries, and break them up a bit, so that all of the flavors meld together. Season with salt and pepper, and set aside.
Next, heat up a bit of chicken (and crisp the skin if it’s still on the chicken).
Toss your spinach with the vinaigrette, and add more pomegranate berries, and shavings of cheese.
Top with your warm chicken, and a little more vinaigrette, serve and enjoy.