CHICKEN & SPINACH SALAD
Source of Recipe
Aunt Saunny
SALAD INGREDIENTS:
8 ounces baby spinach, rinsed and patted dry
1 medium red bell pepper, thinly sliced
12 fresh asparagus spears, blanched
6 ounces sliced mushrooms
1/4 cup raisins
6 ounce can mandarin oranges, drained
2 tablespoons sliced almonds
4 boneless chicken breasts, cooked & sliced into strips
1/4 cup feta cheese, crumbled for garnish
DRESSING INGREDIENTS:
1/4 cup extra virgin olive oil
1 teaspoon balsamic vinegar
1/4 cup fresh squeezed orange juice
Pinch of ginger
Salt and pepper to taste
DIRECTIONS:
Whisk all dressing ingredients together in a small bowl
and chill until ready to serve (at least 30 minutes).
Place all salad ingredients into a large bowl, excluding
the cooked chicken and a few mandarin oranges. Toss with
half of the chilled salad dressing. Divide equally between
four plates and top with sliced chicken, remaining mandarin
oranges and a sprinkling of feta cheese.
Yield: 4 Servings
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