Sunday, July 10, 2011

Chicken Spinach Salad with Orange Balsalmic Dressing

This summer has proved to be a very busy one so whenever I can throw a salad together as a meal I'm all for that. I decided to try adding orange marmalade to white balsamic vinegar and I liked the results a lot. As I always say play with this if you like a sweeter or more tangier dressing before you serve it. I also used frozen chicken tenderloin strips but any chicken will work.

Cook in a non-stick fry pan about 7 Min's on both
sides till lightly browned :
5 frozen tenderloin strips
1 tsp oil
Sprinkle 1 Tbs. white balsamic vinegar over chicken and
cook a couple more minutes to glaze.
Cut chicken in large chunks to toss in the
salad before adding dressing.

Make salad with;
1 bag fresh spinach,which can be cut if desired
1 small sweet onion chopped
1 chopped tomato
2/3 cup dried craisins(cranberries)
1/2 cup chopped pecans
1 Lge. drained can of mandarin oranges

In salad cruet shaker blend well;
1 tsp garlic powder
1/2 tsp salt
2 dashes of soy sauce
2/3 cup orange marmalade
1/2 cup white balsamic vinegar
1/2 tsp paprika
1 tsp sugar
2 drops orange extract flavoring
Add 1 cup canola oil and blend well.
drizzle over salad with chicken and toss at serving time.

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