Spiced Chicken and Greens with Pomegranate Dressing
Photography: Randy Mayor; 
Round out this early spring dish with a hearty multigrain baguette. Depending on the season, you may also want to add other fruits to the salad, such as peach slices or fresh raspberries.
| Servings:4 servings (serving size: 2 cups salad, about 4 1/2 ounces chicken, and 2 tablespoons dressing) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- Chicken:
- Cooking spray
- 1 teaspoon chili powder
- 4 (6-ounce) skinless, boneless chicken breast halves
-
Dressing: - 1/3 cup pomegranate juice
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
-
Salad: - 1 (5-ounce) package gourmet salad greens
- 1/2 cup thinly sliced red onion
- 3/4 cup orange sections (about 2 medium oranges)
- 1/3 cup dried cranberries
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- mono fat:2.4 g
- poly fat:1.2 g
- fiber:5.4 g
- saturated fat:2.3 g
- cholesterol:105 mg
- calories from fat:18 %
- calcium:115 mg
- protein:42.2 g
- iron:2 mg
- sodium:527 mg
- fat:6.7 g
- carbohydrate:27.1 g
- calories:333
directions
To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.
To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.
To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.
