Orange, Beet, and Chicken Salad |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 4 |
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I shop late at the grocey store and stop by the meat counter at 8:30. I check to see if they have any rotisserie chicken. They will mark them down half price and I'll buy all they have. When I get home I debone them and pack them into 2 bags with 2 cups in each. Then I have them to help me make quick meals. Ingredients:
2 tablespoons frozen concentrate orange juice, defrosted |
2 tablespoons creamy peanut butter |
2 tablespoons cider vinegar |
2 tablespoons water |
1 teaspoon sesame oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 1/2 cups shredded cooked chicken |
1 (5 ounce) bag fresh baby spinach |
2 cups lettuce |
1 (8 1/4 ounce) can sliced beets, drained |
1 (11 ounce) can mandarin oranges, drained |
1/3 cup toasted pecan halves |
Directions:
1. Combine dressing ingredients in small jar with tight-fitting lid, shake well to blend.
2. In large bowl, combine chicken with 1 tablespoon dressing; toss to coat evenly.
3. Transfer to large serving bowl, add remaining ingredients; toss together.
4. Serve salad with remaining dressing on the side.
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