Chicken, Spinach, and Blueberry Salad with Pomegranate Vinaigrette

You wouldn't know it by the recipes I post here, but my favorite main dishes are salads. My kids aren't as in love with them as I am, so I don't make them as often as I would like. I spotted this one at MyRecipes.com and have been waiting to make it since. I just gotta say, "Wowza!!!" This salad is so good and so pretty. I'll be trying this vinaigrette on even more things now. I used Feta cheese instead of blue cheese and I added pecans on my plate. So glad we have some left over so I can eat more today. 

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.

Pomegrante Vinaigrette

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.