Saturday, January 9, 2010

Spinach Chicken Salad with Pomegrante

Yesterday I had to run to the local "BIG BIRD" store aka Giant Eagle for those of you not in the inner circle.... while there I noticed a single lowly almost too ripe pomegranate that I just couldn't leave sit there all by itself. Here in Northeast Ohio it is really out of season for us to enjoy them. So I scooped it up a few other ingredients and like a school girl reveled of the possibility of dinner. If you have access to pomegranates this time of year this is a fantastic light full of flavor meal. The recipe can serve 2-3 for dinner comfortably adjust accordingly for more or less. Those not interested in the protein can omit and increase the red onion.

8 oz fresh baby spinach leaves
1 medium red onion sliced long
1/4 cup toasted almond slivers, or non toasted almond slices (your preference)
1 cup pomegranate juice
The seeds of one pomegranate
1 tsp dried crushed oregano
1/4 tsp Sea Salt
1/4 tsp course ground pepper
1 lb chicken tenders
extra virgin olive oil to coat skillet lightly
3 TB red wine vinegar
crusty bread

Bring pomegranate juice to a soft boil in a small saucepan and continue to boil until reduced to 1/3 cup. Meanwhile in a large skillet cook chicken tenders in hot olive oil until no longer pink, remove from pan and keep warm. Add sliced onion, oregano, salt and pepper and cook string frequently until onion is tender.

Add pomegranate reduction and red wine vinegar to skillet return to a light boil, remove from heat and add spinach a few handfuls at a time stirring until just wilted. Place in a large serving bowl and toss with chicken, almonds and pomegranate seeds. Serve warm with crusty bread.

I will tell you I got so excited that I didn't take enough photos of the process... it made the kitchen smell delicious and the outcome was definately NOT disappointing.


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