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Amy’s Spinach Orange Chicken Salad
1/2 cup frozen orange juice concentrate, thawed
1/4 cup white wine vinegar
1 tablespoon honey
3/4 cup vegetable or canola oil
Salt and pepper
1 to 2 tablespoons olive oil
2 to 4 boneless chicken breasts
6 to 8 ounces baby spinach
1 can (11 ounces) mandarin oranges, drained
1/2 cup crumbled feta cheese
In a jar with a tight-fitting lid, shake together first 4 ingredients with a pinch of salt and pepper until dressing thickens a bit and coats the jar. Drizzle chicken breasts with olive oil and season them with a little salt and pepper. Grill or cook the chicken in a skillet for about 5 minutes on each side. Brush some of the orange dressing over the chicken the last few minutes of grilling or cooking. Grill or cook until chicken is cooked through. Remove to a plate and let rest about 5 minutes before slicing. Place spinach in a big bowl. Drizzle a little of the dressing on top. Use tongs to gently toss to coat. Top salad with mandarin oranges, sliced chicken, and feta cheese.
Extra dressing keeps in the fridge for a week. You can also add toasted almonds or pecans to this salad for a little crunch. Instead of feta it’s also great with crumbled goat or bleu cheese on top! You can also bake the chicken in the oven. Drizzle some of the dressing over the top and bake in a preheated oven for about 30 minutes or until cooked through.
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