Rating: 4.5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Lia Huber
Recipe by Cooking Light January 2008

Gallery

Credit: Randy Mayor; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

307 calories; calories from fat 24%; fat 8.2g; saturated fat 1.1g; mono fat 4g; poly fat 1.7g; protein 29.5g; carbohydrates 28.9g; fiber 2.2g; cholesterol 66mg; iron 2.7mg; sodium 511mg; calcium 70mg.
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