Look for the pomegranate seeds—also called arils—in small containers in the refrigerated case in the produce section of your supermarket. If you can’t find them, check at a whole-foods or specialty-foods market.

wilted chicken salad with pomegranate dressing

start to finish: 30 minutes

makes: 4 servings

¾ cup pomegranate juice
2 tablespoons olive oil
1 14- to 16-ounce package chicken tenderloins
½ medium red onion, cut lengthwise into thin wedges
1 tablespoon snipped fresh oregano or ½ teaspoon dried oregano, crushed
¾ teaspoon coarsely ground black pepper
½ teaspoon salt
2 tablespoons red wine vinegar
2 6-ounce packages fresh baby spinach
½ cup pomegranate seeds
¼ cup slivered almonds, toasted*

1 In a small saucepan bring pomegranate juice to boiling; boil gently, uncovered, for 5 to 8 minutes or until reduced to ¼ cup. Remove from heat; set aside. Meanwhile, in a very large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink (170°F), turning occasionally. Remove chicken from skillet. Keep warm.

2 Add the remaining 1 tablespoon oil, the onion, dried oregano (if using), pepper, and salt to skillet; cook for 3 to 5 minutes or just until onion is tender, stirring occasionally. Stir in reduced pomegranate juice and vinegar; bring to boiling. Boil 1 minute. Remove skillet from heat. Stir in fresh oregano (if using). Gradually add spinach, tossing just until spinach is wilted.

3 Transfer spinach mixture to a large shallow dish. Top with chicken, pomegranate seeds, and almonds. Serve immediately.

nutrition facts per serving: 292 cal., 11 g total fat (2 g sat. fat), 58 mg chol., 425 mg sodium, 21 g carb., 4 g fiber, 27 g pro.

*tip: To toast almonds, spread nuts, in a shallow baking pan. Bake in a 350°F oven for 5 to 10 minutes or until light golden brown, stirring once or twice. Watch carefully so the nuts don‘t burn.