Spinach salad with strawberries, oranges and roasted chicken
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 bag baby spinach leaves or 1 bag mixed greens
- 3 -4 leaves leafy lettuce, torn in small pieces
- 1⁄2 roasted chicken or 3 -4 cups cooked chicken, chopped bite size
- 1⁄2 pint strawberry, washed,hulled and quatered
- 1 navel orange, peeled
- 1⁄2 cup pecans, toasted in oven
- balsamic vinaigrette
- shaved curls parmesan cheese (optional)
directions
- Toss salad greens together in larg bowl.
- Add strawberries and chicken.
- Take peeled orange and cut orange segments out of their skin, leaving a little flesh on skin.
- Add oranges to salad and squeeze juice from skins over salad.
- Add pecans to salad and toss all together.
- Divide among serving bowls and add dressing to taste.
- Use a vegetable peeler to shave large curls of parmesan over salad if desired.
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RECIPE SUBMITTED BY
kitchengrrl
Fort Worth, TX
In my family, I am most famous (infamous) for several dishes:
My first original recipe: Conceived around age 7, for a cheese sandwich. Toasted English muffin, spread with butter, slice of American cheese, a good layer of Parmesan, top with other half of buttered muffin.
My most disasterous recipe: The Exploding Brownies. Otherwise great hershey's recipe for brownies involving an ingredient (baking powder) that I'd never used before. I somehow misread 1/4 teaspoon as a 1/4 cup. Brownie coated the ENTIRE oven.
My most requested recipe: Stollen at Christmas. I am required to make one for my mother ever since my sister gave me Christian Teubner's wonderful Christmas Baking book full of traditional German Christmas treats.