Bread Salad with Cranberries, Spinach, and Chicken

Ingredients

• Chicken:
• 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
• Vinaigrette:
• 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
• Salad:
• 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

Preparation

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.