polynesian chicken salad with baby spinach

Name: Polynesian Chicken Salad with Baby Spinach
Prep time: 20 min
Yield: 2
Ingredients: 2 cup(s) baby spinach leaves; 2 cup(s) torn romaine lettuce; 1 large red pepper, thinly sliced; 1/2 cup(s) canned mandarin oranges, drained; 1/4 cup(s) red raspberry vinaigrette with poppy seed dressing; 1/2 pound(s) boneless, skinless chicken breasts, grilled and sliced; 2 tablespoon(s) cashews; 2 tablespoon(s) flaked coconut, toasted

(1 RATING)

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Debbie Quimby

Vicksburg, MS

Updated on Feb 10, 2013

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

Rate

prep time 20 Min

cook time

method ---

yield 2 serving(s)

Ingredients

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

How To Make polynesian chicken salad with baby spinach

Step 1

Toss spinach and romaine with the peppers and oranges in a bowl.

Step 2

Add dressing; mix lightly and spoon onto a serving platter or two salad plates.
Step 3

Top with chicken; sprinkle with cashews and toasted coconut.
Step 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.
Step 5

Note: For a different taste, substitue 1/2 lb cooked, cleaned shrimp for the chicken.
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