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  • Spinach Chicken Salad With Tangy Orange Dressing

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    Spinach Chicken Salad With Tangy Orange Dressing
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. fresh lemon juice
    • 4 tsp extra virgin olive oil
    • 4 tsp prepared mustard yellow
    • 1 Tbsp. minced fresh rosemary leaves only
    •     or possibly 1/2 tsp. dry
    • 2 x garlic cloves chopped
    • 1/4 tsp salt
    • 1/4 tsp freshly grnd black pepper
    • 10 ounce skinless boneless chicken breast
    •     one whole butterflied and
    •     pounded thin
    • 2 Tbsp. orange juice
    • 1 Tbsp. red wine vinegar
    •     Granulated sugar substitute
    •     to equal 1-Tbsp. sugar
    • 1 tsp balsamic vinegar
    • 8 c. spinach leaves: packed well rinsed & dry
    •     and torn into bite-size pcs
    • 2 c. sliced mushrooms
    • 1 med red onion thinly sliced

    Directions

    1. 1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In shallow bowl, with wire whisk, combine lemon juice, 1 tsp. of the oil, the mustard, rosemary, garlic, 1/8 tsp. of the salt and 1/8 tsp. of the pepper. Add in chicken; turn to coat.
    2. 2. Transfer chicken to prepared broiler pan, reserving remaining lemon juice mix; broil 4" from heat 3-4 min, till golden. Turn chicken; top with reserved lemon juice mix. Broil 3-4 min longer, till golden and cooked through.
    3. 3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1 Tbsp. oil, the orange juice, wine vinegar, sugar substitute, balsamic vinegar, remaining 1/8 tsp. salt and remaining 1/8 tsp. pepper.
    4. 4. Divide spinach, mushrooms and onion proportionately among 4 plates, arranging vegetables in a circle.
    5. 5. Cut chicken into 1/4" slices; place one-fourth of the chicken slices in center of each salad. Drizzle each salad with one-fourth of the dressing.
    6. Makes 4 servings .

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