ORANGE CHICKEN SPINACH SALAD
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
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 270 calories, Fat 8g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 199mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges
ORANGE-SPINACH SALAD WITH CHICKEN
Chicken in a honey-orange sauce stars on fresh spinach with mandarin oranges and crunchy almonds
Provided by ReadySetEat
Categories Lunch, Main Dish, Salad
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Stir together stir fry sauce, reserved orange juice and honey in small bowl; set aside.
- Heat oil in large skillet over medium-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2 to 3 minutes or until mixture thickens slightly. Remove skillet from heat; cool slightly.
- Divide spinach between 4 serving plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.
Nutrition Facts : @id https, Calories 306 calories
SPINACH AND CHICKEN SALAD
This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.
Provided by JESSICAWILLIAMS
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.
Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g
CHICKEN STRAWBERRY SPINACH SALAD
This pretty spinach salad, topped with grilled chicken, strawberries and almonds, features a delectably sweet poppy seed dressing. Made in moments, it's a refreshing lunch or light supper for two. -Ginger Ellsworth, Caldwell, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat until chicken is no longer pink, 10-12 minutes., In a large salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 438 calories, Fat 22g fat (3g saturated fat), Cholesterol 104mg cholesterol, Sodium 386mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 5g fiber), Protein 39g protein.
MANDARIN ORANGE SPINACH SALAD
Delicious, refreshing salad that can really be adapted to your tastes. I got this from a friend and have had many rave reviews whenever I serve it.
Provided by Love2Eat
Categories Greens
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a jar, combine all ingredients for the dressing.
- Shake well and refrigerate for at least one hour to blend flavours.
- (I make it the night before) In a heavy skillet, cook almonds and sugar over medium heat until sugar melts and coats almonds, stirring frequently.
- Cool.
- Break apart if necessary.
- In large bowl, combine spinach, celery and green onions.
- Just before serving, add almonds and orange segments.
- Toss gently.
- Pour dressing over salad and toss.
- P.S.I always double the amount of almonds because they really add a wonderful flavour to the salad-- and because some mysteriously disappear before they make it to the salad!
MANDARIN SPINACH SALAD WITH CHICKEN
Sweeten up your salad routine with mandarin oranges and grapes. Add some spinach and chicken for a low-fat dish that's big on flavor. Almonds provide a fun crunch.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 6 servings, 1-1/2 cups each.
Number Of Ingredients 7
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; mix lightly.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
SPINACH AND ORANGE SALAD
Samples of this salad were served by the H.E.B. grocery store chef this weekend. Delicious. Light and refreshing. This recipe represents California cuisine.
Provided by PanNan
Categories Oranges
Time 21m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Toast walnuts on a small baking sheetfor 6- 8 minutes, or until lightly browned.
- Slice red onion; cut slices in half and separate rings.
- Whisk dressing ingredients together in a small bowl.
- Combine spinach, oranges and red onion in a large bowl.
- Toss with dressing and season to taste with salt and ground pepper.
- Sprinkle with toasted walnuts and serve.
ORANGE SPINACH SALAD
The combination of mustard-onion dressing with juicy oranges, cheese and crunchy sweet almonds is a joy for every taste bud! We eat this salad several times a week. -Jenn Rytting, West Jordan, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (1 cup each).
Number Of Ingredients 17
Steps:
- In a small heavy skillet, melt sugar over low heat. Add almonds and stir to coat. Cook and stir 3-5 minutes or until golden brown. Spread onto a greased sheet of foil; break apart if necessary., In a large bowl, combine the romaine, spinach, mushrooms, cheese, red onion, bacon and oranges. , For dressing, in a blender, combine the vinegar, sugar, onion, mustard and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. , Pour dressing over salad and toss to coat. Sprinkle with sugared almonds. Serve immediately.
Nutrition Facts :
SPINACH AND ORANGE SALAD
This is a very simple salad that is great all year long, especially in winter when citrus fruits are in season. If you just want an quick salad, look no further. Source: Southern Living, January 1986.
Provided by JenSmith
Categories Oranges
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash spinach thoroughly and allow to dry (use a salad spinner, if you have one).
- Combine spinach, orange sections, and sliced onion in a large salad bowl, tossing well.
- Drizzle dressing over spinach mixture; toss gently.
ALMOND-CRUSTED CHICKEN CUTLETS WITH WILTED SPINACH-ORANGE SALAD
From Cook's Illustrated. "It should take about 10 seconds to process the almonds into fine crumbs-don't overprocess or the nuts will become oily. If you like, serve with couscous."
Provided by swissms
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Lightly beat the eggs, mustard, 1 teaspoon orange zest, ½ teaspoon salt, and ¼ teaspoon pepper together in a shallow dish. Mix the almonds and panko in a separate shallow dish. Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers. Transfer the breaded chicken to a wire rack set over a baking sheet and repeat with the remaining chicken. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
- Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer. Transfer the chicken to a paper towel-lined plate and place the plate in the oven. Discard the oil in the skillet and, using tongs and paper towels, wipe the skillet clean.
- Place the spinach in a large bowl. Heat 1 tablespoon oil in the cleaned skillet over high heat until just smoking. Add the orange slices and cook until lightly browned around the edges, 1½ to 2 minutes. Remove the pan from the heat and add remaining 1 tablespoon oil, shallot, remaining ¼ teaspoon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper and allow residual heat to soften the shallot, 30 seconds. Pour the warm dressing with the oranges over the spinach and toss gently to wilt. Remove the chicken from the oven and serve it immediately with the salad and orange wedges.
Nutrition Facts : Calories 507, Fat 42.4, SaturatedFat 5.4, Cholesterol 105.8, Sodium 176.6, Carbohydrate 24.3, Fiber 5.8, Sugar 8.4, Protein 11.6
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