Polynesian Chicken Salad with Baby Spinach

Debbie Quimby


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


★★★★★ 1 vote

20 Min


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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
2 Tbsp
flaked coconut, toasted

How to Make Polynesian Chicken Salad with Baby Spinach


  • 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.

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