Warm Chicken Spinach Salad Recipe

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

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"Since my husband, Bob, and I are empty nesters, I'm always looking for quick, healthy and eye-appealing dishes for the two of us," writes field editor Shirley Glaab of Hattiesburg, Mississippi. "This pretty main-dish salad has a hint of ginger and a nice crunch from the walnuts."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 cups torn fresh spinach
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup sliced fresh mushrooms
  • 3 thin slices red onion, halved
  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 cup orange juice
  • 1/4 cup red wine or cider vinegar

Directions

On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serving immediately. Yield: 2 servings.
Originally published as Warm Chicken Spinach Salad in Taste of Home June/July 2002, p10

Nutritional Facts

1 each: 484 calories, 25g fat (3g saturated fat), 63mg cholesterol, 101mg sodium, 39g carbohydrate (28g sugars, 4g fiber), 29g protein.

  • 3 cups torn fresh spinach
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/2 cup sliced fresh mushrooms
  • 3 thin slices red onion, halved
  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 1/4 cup chopped walnuts
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 cup orange juice
  • 1/4 cup red wine or cider vinegar
  1. On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serving immediately. Yield: 2 servings.
Originally published as Warm Chicken Spinach Salad in Taste of Home June/July 2002, p10

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