Bread Salad with Cranberries, Spinach, and Chicken

Chicken teams up with spinach, nuts, and a little oil to offer a sweet and savory one-dish meal. 

Bread Salad with Cranberries, Spinach, and Chicken

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    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


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    • 1

      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.

    • 2

      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.

    • 3

      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. 

    nutritional information

    2.2 g
    8.2 g
    Saturated Fat:
    1.1 g
    70 mg
    28.9 g
    29.5 g
    2.7 mg
    511 mg
    Monounsaturated Fat:
    4 g
    Polyunsaturated Fat:
    1.7 g
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