Spinach, Orange and Chicken Salad

Spinach, Orange and Chicken Salad
Servings: 6 Prep 25 mins Microwave 40 mins Grill 14 mins


  • 6 small juice oranges
  • 2 tablespoons red wine vinegar
  • 1 teaspoon grainy mustard
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cumin
  • 1/3 cup olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 5 ounce package baby spinach
  • 1 head green leaf lettuce, trimmed, cleaned and torn into bite-size pieces
  • 1/2 red onion, thinly sliced
  • 1 3 1/2 ounce crumbled goat cheese

Make It

1. Cut off peel and slice sections from 5 of the oranges (for step-by-step instructions, see Kitchen Basics, page 158). Place in a bowl. Juice remaining orange (you will need 1/4 cup juice).

2. In a small bowl, whisk orange juice, vinegar, mustard, sugar, 1/4 tsp of the salt and 1/8 tsp of the pepper. Microwave cumin in a small bowl for 40 seconds or until fragrant. Whisk into orange juice mixture. While whisking, add oil in a thin stream.

3. Place chicken in a resealable plastic bag and add 1/3 cup of the dressing. Marinate 15 minutes.

4. Meanwhile, heat grill or grill pan. Remove chicken from marinade and discard any remaining marinade. Grill for 14 minutes, turning once, or until chicken registers 160 degrees on an instant-read thermometer.

5. In a very large bowl, toss spinach, lettuce, orange sections (and any juice in bowl), red onion slices, goat cheese and remaining dressing. Slice chicken and fan over top of salad. Sprinkle with remaining 1/4 tsp salt and 1/8 tsp pepper and serve.


  • To save money and time, swap a can of mandarin oranges, drained, for the fresh fruit.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 528, Fat, total (g): 16, chol. (mg): 72, sat. fat (g): 4, carb. (g): 65, fiber (g): 4, pro. (g): 29, sodium (mg): 661, Percent Daily Values are based on a 2,000 calorie diet.