Polynesian Chicken Salad with Baby Spinach

Debbie Quimby

By
@quimster

Chicken, Fruit, Spinach, Romaine, all tossed into a salad? Yummy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
20 Min

Ingredients

2 c
baby spinach leaves
2 c
torn romaine lettuce
1 large
red pepper, thinly sliced
1/2 c
canned mandarin oranges, drained
1/4 c
red raspberry vinaigrette with poppy seed dressing
1/2 lb
boneless, skinless chicken breasts, grilled and sliced
2 Tbsp
cashews
2 Tbsp
flaked coconut, toasted

Step-By-Step

1Toss spinach and romaine with the peppers and oranges in a bowl.
2Add dressing; mix lightly and spoon onto a serving platter or two salad plates.
3Top with chicken; sprinkle with cashews and toasted coconut.
4Note: to toast the coconut, spread evenly in a shallow baking pan. Bake at 350 degrees for 8-10 minutes or until lightly toasted, stirring occasionally. Watch carefully, coconut can burn easily.
5Note: For a different taste, substitue 1/2 lb cooked, cleaned shrimp for the chicken.

About this Recipe