Chicken, Spinach, and Blueberry Salad with Pomegranate Vinaigrette

Oxmoor House
Chicken, Spinach, and Blueberry Salad with Pomegranate VinaigretteRecipe
Oxmoor House
Sweet blueberries pair well with distinctive blue cheese in this chicken salad, while a bold-flavored vinaigrette lightly coats the tender baby spinach leaves.
4 servings (serving size: 2 cups spinach, 2 chicken tenders, 3 tablespoons vinaigrette, 2 tablespoons onion, 1/4 cup blueberries, and 1 tablespoon cheese)

Ingredients

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Cooking spray
8 chicken breast tenders (about 3/4 pound)
1 1/2 teaspoons coarsely ground black pepper
1/4 teaspoon salt
8 cups bagged baby spinach
1/2 cup thinly sliced red onion
1 cup fresh blueberries
1/4 cup (1 ounce) crumbled blue cheese

Preparation

Prep: 6 Minutes
Cook: 7 Minutes

1. Heat a grill pan or large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Coat chicken with cooking spray, and add to pan. Cook 3 to 4 minutes on each side or until done.

2. Divide spinach evenly on each of 4 serving plates; drizzle evenly with Pomegranate Vinaigrette. Arrange chicken, onion, and blueberries evenly over spinach. Sprinkle evenly with cheese.

Choice Ingredient

Antioxidant-rich pomegranate juice has found a place in a healthful diet that stretches beyond a quick cup of juice with breakfast. Pomegranate juice has a rich and tangy flavor, which makes it an ideal ingredient to use in simple salad dressings and pan sauces with short ingredient lists.

Created date

January 2011

Nutritional Information

Calories 203
Caloriesfromfat 0.0 %
Fat 4.4 g
Satfat 1.7 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 23 g
Carbohydrate 18.5 g
Fiber 3.7 g
Cholesterol 56 mg
Iron 2.4 mg
Sodium 377 mg
Calcium 95 mg