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

Sweet blueberries pair well with distinctive blue cheese in this chicken salad, while a bold-flavored vinaigrette lightly coats the tender baby spinach leaves.

Recipe by Oxmoor House March 2010

Gallery

Oxmoor House

Recipe Summary

prep:
6 mins
cook:
7 mins
total:
13 mins
Yield:
4 servings (serving size: 2 cups spinach, 2 chicken tenders, 3 tablespoons vinaigrette, 2 tablespoons onion, 1/4 cup blueberries, and 1 tablespoon cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill pan or large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Coat chicken with cooking spray, and add to pan. Cook 3 to 4 minutes on each side or until done.

    Advertisement
  • Divide spinach evenly on each of 4 serving plates; drizzle evenly with Pomegranate Vinaigrette. Arrange chicken, onion, and blueberries evenly over spinach. Sprinkle evenly with cheese.

  • Choice Ingredient

  • Antioxidant-rich pomegranate juice has found a place in a healthful diet that stretches beyond a quick cup of juice with breakfast. Pomegranate juice has a rich and tangy flavor, which makes it an ideal ingredient to use in simple salad dressings and pan sauces with short ingredient lists.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

203 calories; calories from fat 0%; fat 4.4g; saturated fat 1.7g; mono fat 1.6g; poly fat 0.7g; protein 23g; carbohydrates 18.5g; fiber 3.7g; cholesterol 56mg; iron 2.4mg; sodium 377mg; calcium 95mg.
Advertisement
Advertisement