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Bread Salad with Cranberries, Spinach, and Chicken

  • 6servings
  • 307calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, E
MineralsNatrium, Manganese, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon ground fennel

  2. 1 teaspoon ground coriander

  3. 1/2 teaspoon kosher salt

  4. 1/8 teaspoon ground red pepper

  5. 4 (6-ounce) skinless, boneless chicken breast halves

  6. 4 teaspoons olive oil

  7. 5 garlic cloves, thinly sliced

  8. 1/4 cup red wine vinegar

  9. 1 teaspoon grated orange rind

  10. 2 tablespoons orange juice

  11. 2 tablespoons cranberry juice

  12. 2 tablespoons honey

  13. 1/2 teaspoon ground fennel

  14. 1/2 teaspoon freshly ground black pepper

  15. 1/4 teaspoon kosher salt

  16. 6 cups loosely packed spinach (about 6 ounces)

  17. 2 1/2 cups (1/2-inch) cubed French bread, toasted (about 4 ounces)

  18. 1/2 cup dried sweetened cranberries

  19. 2 tablespoons pine nuts, toasted

  20. 2 tablespoons thinly sliced shallots

  21. 2 tablespoons sliced pitted kalamata olives

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

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