For the Salad:

• 1 lb boneless, skinless chicken breasts
• 2 Cara Cara oranges, peeled and cut into pieces
• 1 avocado, sliced
• 1/2 cup pomegranate arils
• 2 cups spinach, torn or chopped
• 1 14-ounce can chickpeas, rinsed and drained
• 1 shallot, thinly sliced
• A handful of fresh herbs (such as parsley or mint), chopped

For the Chicken Marinade:

• 1/3 cup olive oil
• 2 tablespoons apple cider vinegar
• Juice of half a lemon
• 1/2 teaspoon salt

For the Dressing:

• 3 tablespoons mayonnaise or Greek yogurt
• 1-2 tablespoons champagne vinegar
• 2 teaspoons Dijon or other grainy mustard
• Salt, pepper, and honey (to taste)

Instructions:

1. Marinate the Chicken: In a bowl, whisk together the marinade ingredients. Add the chicken breasts, cover, and refrigerate for 30 minutes to 2 hours.
2. Make the Dressing: In a separate bowl, whisk together the dressing ingredients.
3. Cook the Chicken: Heat oil in a pan or preheat a griddle. Remove excess marinade from the chicken, then grill until fully cooked. Let the chicken rest for a few minutes before slicing.
4. Assemble the Salad: In a large bowl, toss the salad ingredients—orange pieces, avocado, pomegranate, spinach, chickpeas, shallots, and herbs—along with the sliced chicken. Drizzle the dressing over the top, then season with salt, pepper, and a touch of olive oil, if desired.

Notes:

• If you prefer a sugar-free recipe, choose a sugar-free mustard for the dressing.
• For a milder dressing, reduce the vinegar or mustard, or add honey for sweetness. If using Greek yogurt, the dressing will be tangier. Adjust to your taste!