Chicken & Spinach Salad with Candied Almonds
Grilled chicken, mandarin oranges and candied almonds are tossed in a light vinaigrette dressing in this spinach salad.
Chicken & Spinach Salad with Candied Almonds
Grilled chicken, mandarin oranges and candied almonds are tossed in a light vinaigrette dressing in this spinach salad.
Ingredients
Dressing:
- 1/2 cup vegetable oil
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 2 Tbsp fresh parsley finely chopped
- 1/2 tsp salt
- 2-3 drops hot sauce
- Pinch of pepper
Salad:
- 6 ounces baby spinach
- 1 cup celery sliced
- 1/4 cup green onions thinly sliced
- 1 - 10 oz can mandarin orange segments drained
- 4 chicken breasts grilled and cut into 1/4inch strips
Candied Almonds
- 1/3 cup slivered almonds
- 2 Tbsp sugar
Instructions
- For dressing, combine the oil, sugar, vinegar, parsley, salt, hot sauce and pepper and blend together in a bowl. Allow the mixture to set for 45 minutes to an hour. Can be stored in refrigerator for about 2 weeks.
- Put the almonds and sugar in a skillet and cook on medium until the sugar melts and the almonds are browned. Continually stir this mixture until done. Cool and set aside.
- To make the salad, add the spinach, celery, onions and oranges in a mixing bowl. Toss salad with the prepared dressing. Next, add the grilled chicken pieces and toss just before serving.
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