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Spiced Chicken and Greens with Pomegranate Dressing

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

  • 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

Nutrition 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

How to Make It

  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.