Warm Chicken Spinach Salad

SUBMITTED BY: Shirley Glaab

"'Since my husband, Bob, and I are empty nesters, I'm always looking for quick, healthy and eye-appealing dishes for the two of us,' writes field editor Shirley Glaab of Hattiesburg, Mississippi. 'This pretty main-dish salad has a hint of ginger and a nice crunch from the walnuts.'"

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 cups torn fresh spinach
1 (11 ounce) can mandarin oranges, drained
1/2 cup sliced fresh mushrooms
3 slices red onion, halved
1/2 pound skinless, boneless chicken breast halves - cut into strips
1/4 cup chopped walnuts
2 tablespoons olive or vegetable oil
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/4 cup orange juice
1/4 cup red wine vinegar or cider vinegar

DIRECTIONS

On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink. In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serving immediately.