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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
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Serves: 4
Grilled chicken, mandarin oranges and candied almonds are tossed in a light vinaigrette dressing in this spinach salad.
Ingredients
Dressing:
  • ½ cup vegetable oil
  • 2 Tbsp sugar
  • 2 Tbsp vinegar
  • 2 Tbsp fresh parsley, finely chopped
  • ½ tsp salt
  • 2-3 drops hot sauce
  • Pinch of pepper
Salad:
  • 6 ounces baby spinach
  • 1 cup celery, sliced
  • ¼ cup green onions, thinly sliced
  • 1 - 10oz can mandarin orange segments, drained
  • 4 chicken breasts, grilled and cut into ¼inch strips
Candied Almonds
  • ⅓ cup slivered almonds
  • 2 Tbsp sugar
Instructions
  1. 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.
  2. 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.
  3. 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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