I first started cooking when I was 4 years old! This fruity chicken is light and tasty. I often serve it to guests for a special lunch.—Jerry Minerich, Westminster, Colorado
- 2 cups torn spinach
- 2 cups torn leaf lettuce
- 3/4 cup cubed cooked chicken
- 2/3 cup sliced fresh strawberries
- 1 orange, cut into segments
- 1/4 cup strawberry-flavored pancake syrup
- 2 tablespoons red wine vinegar
- 1/4 cup cashews or pecans, optional
- Divide spinach and lettuce among two salad plates. Arrange the chicken, strawberries and oranges on lettuce. Combine syrup and vinegar; drizzle over salads. Top with nuts if desired. Yield: 2 servings.
Originally published as Strawberry-Orange Chicken Salad in Taste of Home April/May 1995, p47
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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