Warm Spinach Salad with Chicken, Oranges & Walnuts
Based on Chef MD.com recipe.
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- 1/2 cup(s) walnuts (or pecans)
- 1 cup(s) orange juice
- 12 ounce(s) chicken breasts, cooked
- 1 tablespoon(s) olive oil
- 1/3 cup(s) green onions, chopped
- 2 tablespoon(s) brown sugar
- 1/4 teaspoon(s) cinnamon
- 1/4 teaspoon(s) salt (opt)
- 10 ounce(s) baby spinach (6 cups)
- 1 cup(s) orange sections (3 med oranges)
- Toast nuts on baking sheet in a 350° F oven for 5-6 minutes until lightly brown and fragrant. Watch carefully to avoid burning. Set aside.
- Shred or chop chicken breasts (or use canned chicken). In a large bowl, combine 3 tablespoons juice and chicken; toss well and set aside.
- Heat oil in skillet over medium heat. Add onions and sauté 5 minutes. Add remaining juice, brown sugar, cinnamon, and salt. Simmer 5 minutes, stirring occasionally.
- Combine spinach, oranges, and nuts with chicken. Add hot dressing mixture and toss well. Divide on four serving plates. Serve with freshly ground black pepper, if desired.
- (In place of orange sections, use grapes, strawberries or canned mandarin oranges.)
This recipe is a personal recipe added by ebelle and has not been tested or endorsed by MyRecipes.
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Warm Spinach Salad with Chicken, Oranges & Walnuts Recipe at a Glance
- COURSE: Salads