Chicken & Spinach Salad
SALAD INGREDIENTS:
8
ounces baby spinach, rinsed & patted dry
1 medium red bell pepper, thinly sliced
12 fresh asparagus spears, blanched
6 oz. sliced mushrooms
¼ cup raisins
6-oz. can mandarin oranges, drained
2 T. sliced almonds
4 boneless chicken breasts, cooked & sliced into strips
¼ cup feta cheese, crumbled for garnish
DRESSING INGREDIENTS:
¼
cup extra virgin olive oil
1 t. balsamic vinegar
¼ cup fresh squeezed orange juice
Pinch of ginger
Salt & pepper to taste
Whisk all dressing ingredients together in a small bowl and chill until ready to serve (at least 30 minutes). Place all salad ingredients into a large bowl, excluding the cooked chicken and a few mandarin oranges. Toss with half of the chilled salad dressing. Divide equally between four plates and top with sliced chicken, remaining mandarin oranges and a sprinkling of feta cheese.
Yield: 4 Servings