Bread Salad with Cranberries, Spinach, and Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chicken, high in vitamin B12, teams up with spinach, nuts, and a little oil to offer a one-dish meal loaded with vitamin E, vitamin C, and folate. Ingredients:
1 teaspoon ground fennel |
1 teaspoon ground coriander |
1/2 teaspoon kosher salt |
1/8 teaspoon ground red pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
4 teaspoons olive oil |
2 tablespoons thinly sliced shallots |
5 garlic cloves, thinly sliced |
1/4 cup red wine vinegar |
1 teaspoon grated orange rind |
2 tablespoons orange juice |
2 tablespoons cranberry juice |
2 tablespoons honey |
1/2 teaspoon ground fennel |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon kosher salt |
6 cups loosely packed spinach (about 6 ounces) |
2 1/2 cups (1/2-inch) cubed french bread, toasted (about 4 ounces) |
1/2 cup dried sweetened cranberries |
2 tablespoons pine nuts, toasted |
2 tablespoons thinly sliced shallots |
2 tablespoons sliced pitted kalamata olives |
Directions:
1. To prepare chicken, combine first 4 ingredients; rub evenly over chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.
2. To prepare vinaigrette, add 2 tablespoons shallots and garlic to pan; cook for 3 minutes or until shallots and garlic begin to brown, stirring occasionally. Stir in red wine vinegar, orange rind, juices, honey, 1/2 teaspoon fennel, black pepper, and 1/4 teaspoon salt; cook over medium-high heat until reduced to 1/2 cup (about 1 minute). Remove vinaigrette from pan, and cool completely.
3. To prepare salad, chop chicken into bite-sized pieces. Combine chicken, spinach, and remaining ingredients in a large bowl. Add vinaigrette; toss gently to coat. Serve immediately.
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