Wilted Chicken Salad with Pomegranate Dressing

In addition to the pomegranate juice, this dish has two other good sources of antioxidants: spinach and almonds.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Wilted Chicken Salad with Pomegranate Dressing

Directions

  1. 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.
  2. Add onion, 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 the 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.
  3. Place spinach mixture in a large shallow dish. Top with chicken, pomegranate seeds, and nuts. Serve immediately.
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Nutrition Facts (Wilted Chicken Salad with Pomegranate Dressing)

  • Per serving:
  • 292 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 58 mg chol. ,
  • 425 mg sodium ,
  • 21 g carb. ,
  • 4 g fiber ,
  • 12 g sugar ,
  • 27 g pro.
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