Warm Orange Chicken Spinach Salad Recipe

5 2 2
Publisher Photo

Warm Orange Chicken Spinach Salad Recipe

Read Reviews
5 2 2
Publisher Photo
"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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1-1/2 cups: 298 calories, 13g fat (2g saturated fat), 66mg cholesterol, 406mg sodium, 16g carbohydrate (0 sugars, 4g fiber), 30g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

  • 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
  1. In a small skillet, saute chicken in 1 teaspoon oil for 5 minutes or until no longer pink.
  2. 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.
  3. In a large serving bowl, combine the spinach, orange, onion and walnuts; add chicken mixture and toss. Serve immediately. Yield: 2 servings.
Originally published as Warm Chicken Spinach Salad in Light & Tasty October/November 2002, p17

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Reviews forWarm Orange Chicken Spinach Salad

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MY REVIEW
sdipiazza User ID: 2106899 113417
Reviewed Jan. 9, 2012

"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."

MY REVIEW
hjberube User ID: 2027632 130909
Reviewed Jan. 12, 2010

"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."

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