Orange Chicken Spinach Salad Recipe

Orange Chicken Spinach Salad Recipe
Orange Chicken Spinach Salad Recipe photo by Taste of Home
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Orange Chicken Spinach Salad Recipe

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For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 ounces fresh baby spinach (about 8 cups)
  • 3 cups cubed cooked chicken breasts
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped red onion
  • 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

In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese. Yield: 4 servings.
Originally published as Orange Chicken Spinach Salad in Light & Tasty April/May 2007, p55

Nutritional Facts

2-1/2 cups: 270 calories, 8g fat (2g saturated fat), 85mg cholesterol, 199mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fruit, 1 fat.

  • 6 ounces fresh baby spinach (about 8 cups)
  • 3 cups cubed cooked chicken breasts
  • 1 can (15 ounces) mandarin oranges, drained
  • 1 medium sweet red pepper, chopped
  • 1/2 cup chopped red onion
  • 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
  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese. Yield: 4 servings.
Originally published as Orange Chicken Spinach Salad in Light & Tasty April/May 2007, p55

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