Spiced Chicken and Greens with Pomegranate Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Round out this early spring dish with a hearty multigrain baguette. Depending on the season, you may also want to add other fruits to the salad, such as peach slices or fresh raspberries. Ingredients:
cooking spray |
1 teaspoon chili powder |
1/4 teaspoon salt |
4 (6-ounce) skinless, boneless chicken breast halves |
1/3 cup pomegranate juice |
3 tablespoons red wine vinegar |
2 teaspoons sugar |
2 teaspoons canola oil |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper |
1 (5-ounce) package gourmet salad greens |
1/2 cup thinly sliced red onion |
3/4 cup orange sections (about 2 medium oranges) |
1/3 cup dried cranberries |
1/4 cup (1 ounce) crumbled gorgonzola cheese |
Directions:
1. To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
2. To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
3. To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
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