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Fruited Chicken Spinach Salad

 Fruited Chicken Spinach Salad
This is my favortie luncheon salad for summertime. It's cool, colorful and always brings compliments to the chef. I like to serve it with a crusty loaf of French bread and tall glasses of iced tea—very refreshing!
4 ServingsPrep: 20 min. + chilling


  • 3 tablespoons vegetable oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 3 tablespoons orange juice
  • 1 teaspoon ground mustard
  • 1 tablespoon poppy seed
  • 10 cups torn fresh spinach
  • 2 cans (11 ounces each) mandarin oranges, drained
  • 2 cups fresh strawberries, hulled and halved
  • 1-1/2 cups cubed cooked chicken


  • Combine first six ingredients in a jar with a tight-fitting lid;
  • shake well. Chill for at least 2 hours. Just before serving, combine
  • spinach, mandarin oranges, strawberries and chicken in a large salad
  • bowl. Pour dressing over and toss lightly. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.