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Orange Chicken Spinach Salad Recipe

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Refreshing and delicious, Jean Murawski’s lightly dressed, main dish salad is always a hit with friends and family in Grosse Pointe, Michigan. Pair it with Three Grain Pan Rolls, which can be found on the Recipe Finder at www.lightandtasty.com.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 3 cups cubed cooked chicken breast
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 package (6 ounces) fresh baby spinach
  • 1 medium sweet red pepper, diced
  • 1 small red onion, chopped
  • 2 tablespoons orange juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 2 tablespoons crumbled goat cheese

Directions

  1. In a large bowl, combine the chicken, oranges, spinach, red pepper and onion. In a small bowl, whisk the orange juice, vinegar, oil, Italian seasoning, garlic and salt. Pour over salad and toss to coat. Top with goat cheese. Yield: 4 servings.
Originally published as Orange Chicken Spinach Salad in Light & Tasty April/May 2007, p55

Light-Bodied White Wine

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

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