Bread Salad With Cranberries, Spinach, And Chicken

Name: Bread Salad With Cranberries, Spinach, And Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken:; 1 teaspoon ground fennel; 1 teaspoon ground coriander; 1/2 teaspoon kosher salt; 1/8 teaspoon ground red pepper; 4 (6-ounce) skinless, boneless chicken breast halves; 4 teaspoons olive oil; Vinaigrette:; 2 tablespoons thinly sliced shallots; 5 garlic cloves, thinly sliced; 1/4 cup red wine vinegar; 1 teaspoon grated orange rind; 2 tablespoons orange juice; 2 tablespoons cranberry juice; 2 tablespoons honey; 1/2 teaspoon ground fennel; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; Salad:; 6 cups loosely packed spinach (about 6 ounces); 2 1/2 cups (1/2-inch) cubed French bread, toasted (about 4 ounces); 1/2 cup dried sweetened cranberries; 2 tablespoons pine nuts, toasted; 2 tablespoons thinly sliced shallots; 2 tablespoons sliced pitted kalamata olives

Servings: persons

Chicken:
1 teaspoon ground fennel
1 teaspoon ground coriander
1/2 teaspoon kosher salt
1/8 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons olive oil
Vinaigrette:
2 tablespoons thinly sliced shallots
5 garlic cloves, thinly sliced
1/4 cup red wine vinegar
1 teaspoon grated orange rind
2 tablespoons orange juice
2 tablespoons cranberry juice
2 tablespoons honey
1/2 teaspoon ground fennel
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Salad:
6 cups loosely packed spinach (about 6 ounces)
2 1/2 cups (1/2-inch) cubed French bread, toasted (about 4 ounces)
1/2 cup dried sweetened cranberries
2 tablespoons pine nuts, toasted
2 tablespoons thinly sliced shallots
2 tablespoons sliced pitted kalamata olives

1
To prepare chicken, combine first 4 ingredients; rub evenly over chicken. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan.
2
To prepare vinaigrette, add 2 tablespoons shallots and garlic to pan; cook for 3 minutes or until shallots and garlic begin to brown, stirring occasionally. Stir in red wine vinegar, orange rind, juices, honey, 1/2 teaspoon fennel, black pepper, and 1/4 teaspoon salt; cook over medium-high heat until reduced to 1/2 cup (about 1 minute). Remove vinaigrette from pan, and cool completely.
3
To prepare salad, chop chicken into bite-sized pieces. Combine chicken, spinach, and remaining ingredients in a large bowl. Add vinaigrette; toss gently to coat. Serve immediately.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Chicken:, 1 teaspoon ground fennel, 1 teaspoon ground coriander, 1/2 teaspoon kosher salt, and more.

Yes, Bread Salad With Cranberries, Spinach, And Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!