Prep: 30 min. Serves: 6
Ingredients:
- 1 lb. chicken tenderloins
- 1 medium onion, cut in thin wedges
- 3 Tbsp. olive oil
- 1 Tbsp. snipped fresh rosemary, crushed
- 3/4 tsp. coarsely ground black pepper
- 1/2 tsp. salt
- 1/4 cup cranberry or pomegranate juice
- 2 Tbsp. red wine vinegar
- 2 (6 oz.) pkgs. baby spinach leaves
- 1/4 cup sliced pitted kalamata olives
- 1/4 cup pine nuts or slivered almonds, toasted
- Heat electric grill or grill pan over medium heat. In a bowl combine chicken and onions. Tos with 2 Tbsp. of the olive oil, rosemary and 1/4 tsp. each of pepper and salt. Grill chicken and onions on grill rack or in grill pan for 10 min., or until chicken is no longer pink (170* F), and onions are tender, turning once.
- Meanwhile, for dressing, in a saucepan combine juice; vinegar; and remaining olive oil, pepper, and salt. Bring juice mixture just to boiling; remove from heat. Place spinach, olives, pine nuts (or almonds), chicken, and onions in an extra-large salad bowl; toss to combine. Pour warm dressing over salad mixture. Toss lightly. Cover salad with a large plate for 1-2 minutes or just until spinach is wilted. Remove plate. Serve immediately.
- calories: 211
- fat: 12 g.
- saturated: 2 g.
- cholesterol: 44 mg.
- sodium: 342 mg.
- carbohydrates: 7 g.
- fiber: 2 g.
- protein: 21 g.