Orange Chicken Salad

A zesty citrus vinaigrette serves as dressing and marinade for this fresh spinach and mandarin orange salad.

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Ingredients:

• 1/4 cup olive oil
• 1 cup orange juice
• 1 Tbsp orange zest
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp hot pepper sauce
• 4 Tbsp honey
• 3 Tbsp white wine vinegar
• 8 cup fresh spinach, torn
• 4 boneless, skinless chicken breasts
• 1/2 cup green onions, sliced
• 1/2 cup celery, sliced
• 16 oz can manadrin oranges, drained
• 1/2 cup sliced almonds, toasted

Method

In small bowl, beat with whisk, olive oil, orange juice, zest, salt, pepper, hot sauce, honey, and vinegar until well blended. Reserve 1/4 cup for dressing. Pour rest in dish, add chicken breast and turn to coat. Let marinate in refrigerator for 2 hours. Remove chicken and discard marinade. Grill or broil chicken 10-12 minutes on each side. Cook until fork tender and juices run clear. In large bowl toss spinach in 1/4 cup of reserved marinade. Divide spinach evenly on 4 plates. Sprinkle on top of spinach green onions, celery, oranges and almonds dividing among plates. Slice chicken breasts crosswise but do not separate. Fan chicken slices on top of spinach.

Notes: Serve with warm rolls or bread. Hearty enough for a main meal.

Number of servings: 4

Submitted By: laural52
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