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Warm Orange Chicken Spinach Salad

 Warm Orange Chicken Spinach Salad
"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.
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Warm Orange Chicken Spinach Salad (continued)

Nutritional Facts: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.