Chicken, Spinach, and Blueberry Salad with Pomegranate Vinaigrette
8 chicken breast tenders (about 3/4 pound)
1 1/2 t. coarsely ground black pepper
1/4 t. salt
8 c. bagged baby spinach
1/2 c. thinly sliced red onion
1 c. fresh blueberries
1/4 c. (1 ounce) crumbled blue cheese
Pomegranate Vinaigrette (recipe below)
Heat a grill pan or large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Coat chicken with cooking spray, and add to pan. Cook 3 to 4 minutes on each side or until done.
Divide spinach evenly on each of 4 serving plates; drizzle evenly with Pomegranate Vinaigrette. Arrange chicken, onion, and blueberries evenly over spinach. Sprinkle evenly with cheese.
1/2 c. pomegranate juice
3 T. sugar
3 T. balsamic vinegar
1 T. canola oil
1 t. grated orange rind
Combine all ingredients in a small bowl. Stir with a whisk until blended.