Chicken Spinach Salad with Orange Balsamic Vinaigrette

I wanted to make something light and seasonal for dinner tonight.  My mind immediately went to salad I made for Christmas dinner with pomegranates, clementines and cranberries.  With the sweetness from the clementine and tartness of cranberries, it made for a truly delectable side.  

Clementine & pomegranate season end this month.  You could easily substitute an orange for the clementine, but I'm at a loss as to what would replace the delicious complex taste & texture of pomegranate arils (seeds).  Pomegranates are truly one of my favorite fruits.  I'm certain this salad will make several more appearances at our dinner table before the season is over.

For tonight's dinner, I needed to add protein to make the salad complete.  I decided to go with oven baked chicken.  I do think it would be just as delicious with steak.  After all, isn't everything?

Approximate nutritional information per serving with 1 tablespoon of Dressing:  

Recipe Makes:  2 Servings  

Calories: 300    Carbs: 35    Fat: 8    Protein: 23

Ingredients-Salad

• 8oz. baked chicken breast, chopped (I lightly sprayed it with olive oil and used a bit of Mrs. Dash)
• 4 cups of baby spinach or greens of your choice
• 1/4 cup pomegranate avils 
• 1 tablespoon crasins
• 1 clementine, peeled, separated and cut in half
• 2 tablespoons chopped nuts (I ran out.  Any nut would work.  Pecans, walnuts, almonds, etc.)

Directions 

Place 2 cups of spinach or greens on to each salad plate.  Add all other ingredients, splitting the amounts equally between each plate.  Do not toss or all of the smaller ingredients will fall to the bottom.




Ingredients-Orange Balsamic Vinaigrette 

• 1/2 orange, juiced
• 1 teaspoon orange zest
• 1 1/2 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1/3 cup extra virgin olive oil
• salt & pepper to taste

Directions

1. Combine orange juice, zest, balsamic vinegar and honey in a food processor or blender.  Pulse to combine
2. With the motor running, slowly stream in the olive oil.  Note: By gradually blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly). Season to taste with salt & pepper.
3. Add one tablespoon of dressing to each serving of salad.

Dressing will keep for several weeks in the refrigerator.  

Live Frugal.  Live Happy.