Spiced Chicken and Greens with Pomegranate 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.

Yield: 4 servings (serving size: 2 cups salad, about 4 1/2 ounces chicken, and 2 tablespoons dressing)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 18%
  • Fat: 6.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.2g
  • Protein: 42.2g
  • Carbohydrate: 27.1g
  • Fiber: 5.4g
  • Cholesterol: 105mg
  • Iron: 2mg
  • Sodium: 527mg
  • Calcium: 115mg

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

  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.
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