Chicken, Spinach, and Blueberry Salad with Pomegrnate Vinaigrette

By Heritage330

Ingredients

• Salad
• 8 chicken breast tenders (about 3/4 pound)
• 1 1/2 teaspoons coarsely ground black pepper
• 1/4 teaspoon salt
• 8 cups bagged baby spinach
• 1/2 cup thinly sliced red onion1
• cup fresh blueberries
• 1/4 cup (1 ounce) crumbled blue cheese
• Vinaiegrette
• 1/2 cup pomegranate juice
• 4 tablespoons sugar
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated orange rind

Details

Servings 4

Preparation

Step 1

Salad

1. Heat a grill pan or large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Coat chicken with cooking spray, and add to pan. Cook 3 to 4 minutes on each side or until done.

2. Divide spinach evenly on each of 4 serving plates; drizzle evenly with Pomegranate Vinaigrette. Arrange chicken, onion, and blueberries evenly over spinach. Sprinkle evenly with cheese.

Vinaigrettee

1. Combine all ingredients in a small bowl. Stir with a whisk until blended.