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Chicken & Spinach Salad with Orange Vinaigrette
Prep Time: approx.
   15 Minutes. Cook Time: approx. 5 Minutes. Ready in: approx. 20 minutes .
   Makes servings.

   Printed from

4  Foster Farms Boneless Skinless Chicken Breast Fillets
1 teaspoon olive oil
1 package (10 oz.) pre-washed fresh spinach
2 medium oranges, peeled without white pith
1 small red bell pepper, cored, quartered and sliced
1/3 cup red onion, thinly sliced
1/2 cup shredded Queso Fresco cheese

1/4 cup fresh orange juice
1 1/2 teaspoons grated orange rind
1 tablespoon virgin olive oil
1 tablespoon rice or red wine vinegar
1 teaspoon dijon-style mustard
1 teaspoon worcestershire sauce
1 tablespoon fresh parsely, chopped
1/4 teaspoon salt
1/2 teaspoon pepper

1. Tear spinach leaves into bite-size pieces and put in large salad bowl. Slice peeled oranges, crosswise into 1/3-inch thick pinwheels, then quartered. Add red pepper and onion to spinach. Refrigerate. 2. Whisk vinaigrette ingredients and set aside. 3. Rinse chicken and pat dry. Cut breasts into approximately 1-inch cubes. 4. Heat oil in wok or large non-stick skillet over medium-high heat. Add chicken and stir-fry for approximately 5 minutes. 5. Remove from heat, add to spinach mixture and toss with vinaigrette. Top with Queso Fresco cheese.