Bread Salad with Cranberries, Spinach, and Chicken

Randy Mayor; Jan Gautro

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.

Yield: 6 servings (serving size: about 1 2/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 24%
  • Fat: 8.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.7g
  • Protein: 29.5g
  • Carbohydrate: 28.9g
  • Fiber: 2.2g
  • Cholesterol: 66mg
  • Iron: 2.7mg
  • Sodium: 511mg
  • Calcium: 70mg

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.
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