Wilted Chicken Salad with Pomegranate Dressing
- 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.
From the Test Kitchen
*Test Kitchen Tip:
To toast nuts, spread slivered almonds in single layer in shallow baking pan. Bake in 350 degree F* oven 5 to 10 minutes or until light golden brown, watching carefully and stirring once or twice to prevent burning. Toast nuts up to 1 day before using.
Nutrition Facts (Wilted Chicken Salad with Pomegranate Dressing)
- Per serving:
- 292 kcal cal.,
- 11 g fat
- (2 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 58 mg chol.,
- 425 mg sodium,
- 21 g carb.,
- 4 g fiber,
- 12 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet