Citrus Spinach Salad with Chicken

There is nothing more refreshing than a crisp green salad tossed with a variety of fresh ingredients. Add a citrus zest and fresh chicken breast and you’ve got a complete satisfying meal. Be creative by adding your own selection of vegetables to make this hearty salad your own creation.

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Directions for the dressing:

Whisk all ingredients together in a small bowl and chill until ready to serve (at least 30 minutes). Yields ½ cup.

Directions for the salad:

Rinse and pat dry spinach. Remove stems. Cut red peppers in half, remove seeds and cartilage, and rinse clean. Slice into bite size pieces. Blanch asparagus and cut into bite size pieces, discarding the bottom third of the stem. (To blanch, boil vegetable in water for 3 minutes, drain, and immerse in ice cold water. Drain again.) Slice cooked chicken into strips. Place all salad ingredients into a large bowl, excluding the cooked chicken and a few mandarin oranges. Toss with half of the chilled salad dressing.

Divide equally between four chilled plates. Top with sliced chicken and garnish with left over mandarin oranges and optional goat cheese. Serve balance of dressing on the side.

Serves: 4

Salad ingredients:

• 8 ounces organic baby spinach

• 1 medium red bell pepper, thinly sliced

• 12 fresh asparagus spears—blanched

• 6 ounces sliced mushrooms

• ¼ cup dried cranberries or raisins

• 6 ounces mandarin oranges—drained

• 2 tablespoons sliced almonds

• 4 cooked boneless, skinless chicken breasts

• Optional: feta or goat cheese

Dressing ingredients:

• ¼ cup extra virgin olive oil

• 1 teaspoon balsamic vinegar

• ¼ cup orange juice (fresh squeezed preferably)

• Pinch of ginger

• Salt and pepper to taste