Polynesian Chicken Salad with Baby Spinach

Debbie Quimby

By
@quimster

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


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Rating:

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

Directions Step-By-Step

1
Toss spinach and romaine with the peppers and oranges in a bowl.
2
Add dressing; mix lightly and spoon onto a serving platter or two salad plates.
3
Top with chicken; sprinkle with cashews and toasted coconut.
4
Note: 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.
5
Note: For a different taste, substitue 1/2 lb cooked, cleaned shrimp for the chicken.

About this Recipe