Warm Chicken Spinach Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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 oil |
2 teaspoons cornstarch |
1/2 teaspoon ground ginger |
1/4 cup orange juice |
1/4 cup red wine or cider vinegar |
Directions:
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.
2. 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 serve immediately. Yield: 2 servings.
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