Rainbow Superfood Salad
Peel and chop kiwi, peel and segment oranges, and cut open and remove pomegranate seeds. Set aside.
Heat 1 Tbsp olive oil in skillet over medium-high heat.
Add 1 clove minced garlic and chicken to skillet. Add 1/4 tsp salt and 1/4 tsp pepper. Cook5-8 minutes until chicken is browned and cooked through to 165° F.
For Lemon Ginger Poppyseed Salad Dressing: Add juice and zest from 1 large lemon to small bowl. Add 1 Tbsp honey, 1 inch piece of minced fresh Ginger, 1 clove minced garlic, and 1/4 tsp salt. Whisk to combine. Add 1/2 cup Extra Virgin Olive Oil while continuously whisking until dressing has emulsified. Whisk in 1 Tbsp poppy seeds.
Fill salad bowl with spinach. Top with cooked chicken, pomegranate seeds, blackberries, kiwi, oranges, and blueberries. Toss to combine.
Top with dressing. Serve cold.