You will need about 1 to 1 ½ pounds of chicken for this recipe. Bake, grill, sauté or prepare your chicken however you enjoy it best. You can also use leftover chicken for this slightly sweet citrusy salad.
As a starter, it serves 8; but if you’re using it for dinner, this recipe really gives you about 4 nice dinner portions.
Oh, and you’ll love the dressing – a flavorful combo f honey, Dijon mustard, rice vinegar and olive oil. Double it and keep it in the fridge for a rainy day.
Mandarin Spinach Salad
Servings
8 Servings
Ingredients
- 1 cup Mandarin oranges drained (15-ounce)
- 1 bag spinach 5-ounce
- 2 cooked chicken breasts cut into ½-inch pieces (about 2 cups)
- 1 beefsteak tomato chopped
- 2 tablespoon sliced almonds
- 1/2 cup olive oil
- 3 tablespoon rice vinegar
- 2 tablespoon honey
- 2 teaspoon Dijon mustard
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large bowl combine oranges, spinach, chicken, tomatoes and almonds.
- In a small bowl whisk together oil, vinegar, honey, mustard, salt and pepper and immediately pour over salad. Toss to coat.
This is a great salad. I had fresh mandarins and I also added a minced shallot and fresh corn cut off the cob. It was delicious and great for Shabbat lunch.
We didn’t put a lot of chicken in this so wasn’t so good but perhaps more as a chicken salad it would be better
You can never have too many chicken or chicken leftover recipes, can you?
Love the idea that I have another recipe to do with leftover chicken. I only left out the nut because of allergies.