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Alea’s Orange Spinach Salad with Orange Mustard Vinaigrette

I keep thinking my life is going to slow down and I am going to get my family on a lovely schedule. I am not sure if I hang on to this vision because I am optimistic or delusional. While I would love to have orderly evenings with plenty of time to cook three course meals, it isn’t happening. So on busy nights I content myself with feeding my family “Real Fast Food” – meals that are made of real ingredients and that come together faster than the local pizza company can deliver pizza.

If I make time on one day to Batch Grill or Batch Broil [3] some chicken, it allows me to put together a satisfying salad in a short amount of time. I also wash my greens as soon as I bring them in from the garden or home from the store, so I don’t have to waste precious minutes washing and drying veggies with four pair of starving eyes staring at me.

Orange Spinach Chicken Salad with Orange Mustard Vinaigrette

Yield – 4 servings

Preparation Time –  15 minutes

Cooking Time –   none, if you use leftover chicken


  • 6 – 8 cups baby spinach leaves
  • 2 oranges, peeled and cut in segments
  • 1/2 lb. cooked chicken, diced
  • 1/4 cup diced onions
  • 1/4 cup chopped almonds
  • 3 Tablespoons rice vinegar
  • 1/3 cup olive oil
  • 2 teaspoons dried mustard
  • 1 tablespoon honey


  • Zest one of the oranges. Then juice that orange. Place the zest and juice to a small bowl. Add vinegar, oil, mustard, and honey. Use a whisk to blend.
  • Peel the other orange. Separate the segments, then slice each segment into 4 pieces.
  • Add oranges pieces, spinach, chicken and onions to a large bowl and toss.
  • Divide the salads between serving dishes. Pour dressing over the top and sprinkle with almonds.

If you have any dressing leftover, you can use it as a marinade.