Ingredients

Start to finish: 35
Servings: 4

2 tablespoons all-purpose flour
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1/2 pound thinly sliced boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
2 large oranges
1 small red onion, halved and thinly sliced (about 3/4 cup)
2 tablespoons finely chopped fresh ginger
2 tablespoons frozen orange juice concentrate
1/2 cup water
1 tablespoon balsamic vinegar
12 cups loosely packed cleaned fresh spinach

Directions

In a shallow dish, combine the flour, 1/2 teaspoon salt and pepper. Dredge the chicken breasts through the flour mixture, lightly coating both sides. Set aside.

In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken breasts and cook until they are well browned on both sides and no longer pink in the center, about 4 minutes per side.

Transfer the chicken to a cutting board and slice into thin strips. Cover to keep warm. Do not clean the skillet.

With a sharp knife, remove the skin and white pith from the oranges and discard. Working over a bowl to catch the juice, cut the orange segments from the membranes. Set the orange segments aside. Drink the juice, or reserve it for another use.

Return the skillet to the burner over medium-low heat. Add the onions and saute until softened and lightly browned, about 5 minutes. Add the ginger and cook for 1 minute longer. Stir in the orange juice concentrate and water and cook for 2 minutes, or until slightly reduced.

Pour the onion mixture into a blender or food processor. Add vinegar and remaining 1/2 teaspoon salt. Process until smooth (use caution when processing hot liquids).

Arrange the spinach in a large shallow bowl. Add the dressing and toss until the spinach is well coated. Arrange the reserved chicken and orange slices on top.

Nutrition information per serving: 164 calories; 5 g fat (0.8 g saturated); 33 mg cholesterol; 220 g carbohydrate; 11 g protein; 4 g fiber; 589 mg sodium.