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Orange Spinach Salad with Orange Mustard Vinaigrette

Ingredients 

  • 2 oranges
  • 3 Tbsp rice vinegar
  • 1/3 cup olive oil
  • 2 tsp dried mustard
  • 1 Tbsp honey
  • 6 8 cups baby spinach leaves, washed and dried
  • 1/2 lb. boneless, skinless chicken, cooked and diced
  • 1/4 cup diced onions
  • 1/4 cup chopped almonds

Instructions

  • Cook and dice chicken, if needed. (No cooking time if already cooked.*)
  • Zest and juice one orange and place the juice and zest into a small bowl. Add rice vinegar, olive oil, dried mustard, and honey. Use a whisk to blend. Set aside.
  • Peel the other orange. Separate the segments, then slice each segment into 4 pieces.
  • Add oranges pieces, spinach, cooked and diced chicken and onions to a large bowl and toss.
  • Divide the salads between serving dishes. Pour dressing over the top and sprinkle with almonds.
  • Serve Orange Spinach Chicken Salad with Orange Mustard Vinaigrette.