Chicken & Spinach Salad with Candied Almonds
Angie Halten
Grilled chicken, mandarin oranges and candied almonds are tossed in a light vinaigrette dressing in this spinach salad.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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
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.