The Place


Recipe: Firehouse Chicken Salad

Posted at 1:56 PM, Jan 08, 2016
and last updated 2016-01-08 15:56:41-05

Firefighters Dave Ulibarri and Nick Honsvick shared a recipe for one of their favorite salads. They say it helped them get in shape before they took their famous calendar photos. You can still buy their 2016 Charity calendar.

Firehouse Chicken Spinach Pomegranate Salad
2 boneless skinless trimmed chicken breasts
1 teaspoon Mrs. Dash
½ cup chicken stock
Roast in the oven at 350 degrees for 30 minutes or until juices run clear reaching 165 degree internal temp.
+1 (10 ounce) bag baby spinach leaves, rinsed and drained
+1/4 red onion, sliced very thin
+1/2 cup pecan pieces
+1/2 cup crumbled feta
+1/4 cup alfalfa sprouts (optional)
+1 pomegranate, peeled and seeds separated
+4 tablespoons balsamic vinaigrette

Balsamic Vinegarette
+1/2 cup olive oil
+1/4 cup balsamic vinegar
+1 teaspoon honey
+1 teaspoon Dijon mustard
+1 shallot, minced
+1 clove garlic, minced
+salt and ground black pepper to taste
Mix all ingredients into a glass jar with a lid. Shake vigorously until all ingredients are incorporated.