Bread Salad with Cranberries, Spinach, and Chicken



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


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 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.

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.

Nutritional Information

Calories 307
Caloriesfromfat 24 %
Fat 8.2 g
Satfat 1.1 g
Monofat 4 g
Polyfat 1.7 g
Protein 29.5 g
Carbohydrate 28.9 g
Fiber 2.2 g
Cholesterol 66 mg
Iron 2.7 mg
Sodium 511 mg
Calcium 70 mg

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