Randy Mayor; Jan Gautro
Yield
6 servings (serving size: about 1 2/3 cups)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Cayloren's Review

Cayloren
October 14, 2013
The dressing on this salad is AMAZING! My fiancee doesn't like vegetables, but he loved this salad so I will definitely be making this again.

ChefLeesher's Review

ChefLeesher
July 02, 2012
This is a really satisfying salad. I left out the ground fennel and it still worked. The kalamata and cranberry combo is really good.

JeffTracy86's Review

gbogs1
April 05, 2010
I have made over 100 dishes from cooking light and this is my husbands favorite! I also really liked it. Great flavors and textures. Definitely a repeater!

KLStorck's Review

JeffTracy86
January 14, 2010
Yummy, I really like this salad. The seasoning on the chicken is great! Although, it doesn't seem to make enough dressing to fully coat the leaves. Maybe try mixing the dressing with leaves before adding the bread cubes?

JodyK7's Review

JodyK7
March 24, 2009
My husband and I loved this recipe! I changed a few things: I omitted the orange rind, and substituted soy nuts for the pine nuts. This was an excellent full meal salad! My husband asked for me to make it again exactly the same way. If you don't have 4-6 people to eat the entire salad, I would suggest holding off on tossing the croutons into the salad, and only mix into the individual servings. The croutons would get soggy in the leftover salad.

gbogs1's Review

KLStorck
January 14, 2009
This wasn't the quickest recipe to make, but my husband and I both loved it... the sweetness of the cranberries next to the sour taste of the olives... delicious combo. I would definately make again!