Orange, Beet and Chicken Salad

The Asian dressing adds a bit of peanut flavor to this chicken salad. Use leftover salad as a filling for wrap sandwiches.

Orange, Beet and Chicken Salad
Servings: 4 Prep 12 mins

Ingredients

Dressing:
  • 2 tablespoons frozen orange-juice concentrate, defrosted
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons cider vinegar
  • 2 tablespoons water
  • 1 teaspoon Asian sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Salad:
  • 2 1/2 cups shredded cooked chicken
  • 1 bag (5 ounces) fresh baby spinach
  • 2 cups lettuce
  • 1 can (8.25 ounces) sliced beets, drained
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/3 cup toasted pecan halves

Make It

1. Combine dressing ingredients in small jar with tight-fitting lid. Shake well to blend.

2. In large bowl, combine chicken with 1 tablespoon dressing; toss to coat evenly. Transfer to large serving bowl. Add remaining ingredients; toss together. Serve salad with remaining dressing on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 321, Fat, total (g): 18, carb. (g): 24, fiber (g): 5, pro. (g): 23, Percent Daily Values are based on a 2,000 calorie diet.

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