Polynesian Chicken Salad with Baby Spinach

Debbie Quimby


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


★★★★★ 1 vote

20 Min


  • 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


  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.

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