Monday, May 19, 2008

Strawberry Spinach Chicken Salad

  • 4 cups torn baby spinach leaves
  • 2 cups cubed cooked chicken
  • 2 cups strawberries, cut in half
  • 1 cup green grapes
  • 1/4 cup Italian salad dressing
  • 1/4 cup orange juice
  • 1 Tbsp. Dijon mustard
  • dash pepper
  • 2 Tbsp. sliced almonds, toasted


Arrange spinach on four chilled plates. Place chicken onto spinach and top with strawberries and grapes. In small bowl, combine salad dressing, orange juice and mustard and mix well. Drizzle over salads and top with almonds. Serves 4

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