Chicken teams up with spinach, nuts, and a little oil to offer a sweet and savory one-dish meal.
|1 tsp ground fennel||2 Tbs cranberry juice|
|1 tsp ground coriander||2 Tbs honey|
|1/2 tsp kosher salt||1/2 tsp additional ground fennel|
|1/8 tsp ground red pepper||1/2 tsp ground black pepper|
|4 (6-ounce) skinless, boneless chicken breast halves||1/4 tsp additional kosher salt|
|4 tsp olive oil||6 cups loosely packed spinach (about 6 ounces)|
|2 Tbs thinly sliced shallots||2 1/2 cups (1/2-inch) cubed French bread, toasted (about 4 ounces)|
|5 cloves garlic, thinly sliced||1/2 cup dried sweetened cranberries|
|1/4 cup red wine vinegar||2 Tbs pine nuts, toasted|
|1 tsp grated orange rind||2 Tbs sliced shallots|
|2 Tbs orange juice||2 Tbs sliced pitted kalamata olives|
Combine the first four ingredients; rub evenly over chicken. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.
Add 2 Tbs shallots and garlic to pan; cook 3 minutes or until shallots and garlic begin to brown, stirring occasionally. Stir in red wine vinegar, orange rind, juices, honey, 1/2 tsp fennel, black pepper, and 1/4 tsp salt; cook over medium-high heat until reduced to 1/2 cup (about 1 minute). Remove vinaigrette from pan, and cool completely.
Chop chicken into bite-sized pieces. Combine the chicken, spinach, and next five ingredients (through olives) in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Serve immediately.
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