Sticking to your New Year’s resolutions will be a cinch when you savor this refreshing, main-dish salad.

Ingredients :

  • 1 1/2 tablespoons vegetable oil
  • 4 boneless skinless chicken breast halves (about 1 1/4 pounds)
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 1 (5- or 6-ounce) package baby spinach
  • 4 clementines, peeled and segmented
  • 2 scallions, thinly sliced
  • 1 teaspoon finely grated clementine zest
  • 2 tablespoons clementine juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons poppy seeds
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup chopped walnuts, toasted (optional)

Method :

Heat vegetable oil in a 12-inch skillet over medium-high heat until hot; season chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper; add to skillet. Cook until juice of chicken is no longer pink in the thickest part, about 15 minutes, turning once. Remove chicken to a cutting board.

Meanwhile, in a large bowl, combine spinach, clementines, and onions. In a small bowl, combine zest, juice, vinegar, olive oil, poppy seeds, sugar, mustard, the remaining 1/8 teaspoon salt, and the remaining 1/8 teaspoon pepper. Whisk until well blended; pour half over spinach mixture. Toss until combined. Thinly slice chicken breasts. Divide spinach mixture among 4 serving plates; top with sliced chicken. Whisk the remaining vinaigrette; drizzle over chicken. Top with walnuts, if desired.
Makes 4 servings. 

Prep time: 20 minutesCook time: 17 minutes

No comments