Description:
As the weather turns a bit warmer, thoughts turn to lighter springtime fare, like this easy, healthful main-dish salad. Orange sections and a tangy orange dressing make it a sunny addition to your weeknight repertoire.
Ingredients:
1 pound skinless boneless chicken-breast halves (4 small)
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 slices bread, cut into cubes
2 large oranges
10 ounces fresh spinach, stemmed
1 small red onion, thinly sliced
1 1/2 tablespoons vegetable oil
1 tablespoon cider vinegar
1/2 tablespoon Dijon mustard
1 teaspoon poppy seeds (optional)
Directions:
1. Preheat the oven to 350F. Slice the chicken crosswise into 1/2-inch strips. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Grease a grill pan or skillet and warm over medium heat. Add the chicken and cook, turning, until browned and cooked through, about 5 minutes. Transfer to a plate.
3.To make the croutons: On a baking sheet, toast the bread cubes in the oven until crisp, about 12 minutes; let cool.
4.Meanwhile, cut the skin and pith from the oranges with a sharp knife. Slice between the membranes, releasing the sections; halve them and place in a large bowl with the spinach and onion.
5.Squeeze 1/3 cup juice from the membranes into a cup; whisk in the oil, vinegar, mustard, poppy seeds (if using) and remaining salt and pepper.
6 Pour the dressing over the spinach and toss to coat. Top with the chicken and croutons.
If you'd like croutons with a bit more oomph, try this: Before cutting up the bread, brush the slices with a little bit of olive oil and sprinkle with chopped fresh herbs, such as rosemary, thyme or parsley. Then cut into cubes and toast as directed in Step 3.
