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Wilted Chicken Salad with Pomegranate Dressing

Posted by on Oct. 29, 2009 at 11:08 AM
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Wilted Chicken Salad with Pomegranate Dressing

3/4 cup pomegranate juice
1 14- to 16-oz. pkg. chicken tenderloins
2 Tbsp. olive oil
1/2 medium red onion, cut lengthwise into thin wedges
1 Tbsp. snipped fresh oregano or 1/2 tsp. dried oregano, crushed
3/4 tsp. coarsely ground black pepper
1/2 tsp. salt
2 Tbsp. red wine vinegar
2 6-oz. pkg. baby spinach leaves
1/2 cup pomegranate seeds
1/4 cup slivered almonds, toasted*

In small saucepan bring pomegranate juice to boiling; boil gently, uncovered, 5
to 8 minutes or until reduced to 1/4 cup. Remove from heat; set aside.
Meanwhile, in a 12-inch skillet cook chicken in 1 tablespoon hot olive oil over
medium-high heat for 6 to 8 minutes or until chicken is no longer pink, turning
occasionally. Remove chicken from skillet. Keep warm.

Add onions, remaining oil, dried oregano (if using), pepper, and salt to
skillet; cook for 3 to 5 minutes or until onion is just tender, stirring
occasionally. Stir in reduced pomegranate juice and vinegar; bring to boiling.
Boil 1 minute. Remove from heat and stir in fresh oregano (if using). Gradually
add spinach, tossing just until spinach is wilted and combined.

Serve in large shallow dish. Top with chicken, pomegranate seeds, and nuts.
Serve immediately.

Makes 4 servings.

 


 


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by on Oct. 29, 2009 at 11:08 AM
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