Warm Chicken Spinach Salad Recipe

Warm Chicken Spinach Salad Recipe photo by Taste of Home

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"Since my husband, Bob, and I are empty nesters, I'm always looking for quick, healthy and eye-appealing dishes for the two of us," writes field editor Shirley Glaab of Hattiesburg, Mississippi. "This pretty main-dish salad has a hint of ginger and a nice crunch from the walnuts."

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Warm Chicken Spinach Salad Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

20 20

Ingredients

3 cups torn fresh spinach
1 can (11 ounces) mandarin oranges, drained
1/2 cup sliced fresh mushrooms
3 thin slices red onion, halved
1/2 pound boneless skinless chicken breasts, cut into strips
1/4 cup chopped walnuts
2 tablespoons olive oil
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/4 cup orange juice
1/4 cup red wine or cider vinegar

Directions

On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink.
In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serve immediately. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 484 calories, 25 g fat (3 g saturated fat), 63 mg cholesterol, 101 mg sodium, 39 g carbohydrate, 4 g fiber, 29 g protein.

Originally published as Warm Chicken Spinach Salad in Taste of Home June/July 2002, p10