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Warm Chicken Spinach Salad Recipe

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"I enjoy cooking but don't always have time to prepare elaborate meals, so I love this pretty salad because It's so fast to fix," says Cheryl Arnold of Lake Zurich, Illinois.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Warm Chicken Spinach Salad Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

1/2 pound boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/4 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons white wine vinegar
2 tablespoons orange juice
3 cups torn fresh spinach
1 medium navel orange, peeled and sectioned
2 thin slices red onion, halved
2 tablespoons chopped walnuts, toasted

Directions

In a small skillet, saute chicken in 1 teaspoon oil for 5 minutes or until no longer pink.
In a small bowl, combine the cornstarch, salt, pepper, vinegar, orange juice and remaining oil until smooth; stir into skillet. Bring to a boil; cook and stir for 1 minute or until thickened.
In a large serving bowl, combine the spinach, orange, onion and walnuts; add chicken mixture and toss. Serve immediately. Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups equals 298 calories, 13 g fat (2 g saturated fat), 66 mg cholesterol, 406 mg sodium, 16 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

Originally published as Warm Chicken Spinach Salad in Light & Tasty October/November 2002, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Warm Chicken Spinach Salad

Warm Chicken Spinach Salad

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Reviewed on Jan. 09, 2012 by sdipiazza

I had some left over chicken breast to use so tried this recipe. It is very good; light, low calorie, low fat and totally delicious. I might try it with strawberries instead of oranges next time.

Reviewed on Jan. 12, 2010 by hjberube

We make this regularly in the summer and sometimes during the cooler months. I eliminate the red onion, since we aren't raw onion lovers, and I now substitute roasted sunflower seeds for the walnuts as my little girl is nut allergic. It's still a great, light recipe, especially for hot summer nights.