Bread Salad with Cranberries, Spinach, and Chicken

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons 1/4 cup dried cranberry (juice sweetened if possible) 
• 2.5 cups bread french cubed toasted () ( 4 ounces)
• 5  garlic clove thinly sliced
• 1 teaspoon ground coriander 
• 0.5 teaspoon fennel powder 
• 1 teaspoon fennel powder 
• 0.1 teaspoon ground pepper red
• 2 tablespoons honey 
• 2 tablespoons kalamata olives pitted sliced
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 4 teaspoons olive oil 
• 2 tablespoons orange juice 
• 1 teaspoon orange zest grated
• 2 tablespoons pinenuts toasted
• 0.3 cup red wine vinegar 
• 2 tablespoons shallots thinly sliced
• 24 ounce chicken breast halves boneless skinless
• 6 ounces pkt spinach loosely packed
• 0.5 cup cranberries dried sweetened

Equipment

• bowl
• frying pan

Directions

1. To prepare chicken, combine first 4 ingredients; rub evenly over chicken.
2. Heat oil in a large nonstick skillet over medium heat.
3. Add chicken to pan; cook 5 minutes on each side or until done.
4. Remove chicken from pan.
5. To prepare vinaigrette, add 2 tablespoons shallots and garlic to pan; cook for 3 minutes or until shallots and garlic begin to brown, stirring occasionally. Stir in red wine vinegar, orange rind, juices, honey, 1/2 teaspoon fennel, black pepper, and 1/4 teaspoon salt; cook over medium-high heat until reduced to 1/2 cup (about 1 minute).
6. Remove vinaigrette from pan, and cool completely.
7. To prepare salad, chop chicken into bite-sized pieces.
8. Combine chicken, spinach, and remaining ingredients in a large bowl.
9. Add vinaigrette; toss gently to coat.
10. Serve immediately.