Bread Salad with Cranberries, Spinach, and Chicken

Bread Salad with Cranberries, Spinach, and Chicken
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon kosher salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ½ cup dried sweetened cranberries
  • 2 tablespoons orange juice
  • 2 tablespoons thinly sliced shallots
  • ½ teaspoon kosher salt
  • 2 tablespoons sliced pitted kalamata olives
  • + 18 more ingredients
    • 1/8 teaspoon ground red pepper
    • 2 ½ cups (1/2-inch) cubed French bread, toasted (about 4 ounces)
    • Chicken:
    • 1 teaspoon grated orange rind
    • Vinaigrette:
    • 2 tablespoons pine nuts, toasted
    • ¼ cup red wine vinegar
    • 1 teaspoon ground coriander
    • 2 tablespoons cranberry juice
    • 6 cups loosely packed spinach (about 6 ounces)
    • 2 tablespoons honey
    • 5 garlic cloves, thinly sliced
    • Salad:
    • 2 tablespoons thinly sliced shallots
    • 4 teaspoons olive oil
    • ½ teaspoon ground fennel
    • ½ teaspoon freshly ground black pepper
    • 1 teaspoon ground fennel

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. To prepare vinaigrette, add 2 tablespoons shallots and garlic to pan; cook for 3...

View full recipe at My Recipes

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