1/4 C walnut pieces, toasted
1-1/2 lbs cooked chicken breasts, sliced into thick pieces
2 T olive oil
3 T balsamic vinegar
1 clove garlic, minced
10 oz spinach leaves
Seeds from one pomegranate
Salt and pepper

In a large bowl, whisk together the oil, vinegar, and garlic. Add the spinach and walnuts and toss. Divide the salad among 4 plates and top with chicken pieces. Sprinkle with pomegranate seeds, salt, and pepper.