Spiced Chicken and Greens with Pomegranate Dressing

Spiced Chicken and Greens with Pomegranate Dressing Recipe
Randy Mayor
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.

Yield:

4 servings (serving size: 2 cups salad, about 4 1/2 ounces chicken, and 2 tablespoons dressing)

Recipe from

Nutritional Information

Calories 333
Caloriesfromfat 18 %
Fat 6.7 g
Satfat 2.3 g
Monofat 2.4 g
Polyfat 1.2 g
Protein 42.2 g
Carbohydrate 27.1 g
Fiber 5.4 g
Cholesterol 105 mg
Iron 2 mg
Sodium 527 mg
Calcium 115 mg

Ingredients

Chicken:
Cooking spray
1 teaspoon chili powder
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
Dressing:
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
Salad:
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

Preparation

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.

To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.

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.

Note:

Nancy Hughes,

March 2006
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