Best 9 Warm Orange Chicken Spinach Salad Recipes

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Are you looking for a delicious and easy-to-make recipe for a warm orange chicken spinach salad? This flavorful salad combines the zestiness of oranges, the tenderness of grilled chicken, and the freshness of crisp spinach. With a simple vinaigrette dressing that enhances the flavors of the ingredients, this salad is a perfect meal for lunch or dinner. Let's explore a delightful recipe that will tantalize your taste buds and leave you wanting more.

Let's cook with our recipes!

ORANGE CHICKEN SPINACH SALAD



Orange Chicken Spinach Salad image

For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. -Jean Murawski, Grosse Pointe Park, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

6 ounces fresh baby spinach (about 8 cups)
3 cups cubed cooked chicken breasts
1 can (15 ounces) mandarin oranges, drained
1 medium sweet red pepper, chopped
1/2 cup chopped red onion
2 tablespoons orange juice
2 tablespoons cider vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1 garlic clove, minced
1/8 teaspoon salt
2 tablespoons crumbled goat cheese

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk orange juice, vinegar, oil, Italian seasoning, garlic and salt until blended. Drizzle over salad and toss to coat. Top with cheese.

Nutrition Facts : Calories 270 calories, Fat 8g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 199mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

ORANGE-SPINACH SALAD WITH CHICKEN



Orange-Spinach Salad with Chicken image

Chicken in a honey-orange sauce stars on fresh spinach with mandarin oranges and crunchy almonds

Provided by ReadySetEat

Categories     Lunch, Main Dish, Salad

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
1 can (11 oz each) mandarin oranges, drained, juice reserved
1 tablespoon honey
1 tablespoon canola oil
1 pound boneless skinless chicken breasts, cut into strips
1 pkg (6 oz each) baby spinach leaves
1/4 cup slivered almonds

Steps:

  • Stir together stir fry sauce, reserved orange juice and honey in small bowl; set aside.
  • Heat oil in large skillet over medium-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2 to 3 minutes or until mixture thickens slightly. Remove skillet from heat; cool slightly.
  • Divide spinach between 4 serving plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.

Nutrition Facts : @id https, Calories 306 calories

WARM CHICKEN SPINACH SALAD



Warm Chicken Spinach Salad image

"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."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

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

Steps:

  • 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 serve immediately.

Nutrition Facts : Calories 484 calories, Fat 25g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 101mg sodium, Carbohydrate 39g carbohydrate (28g sugars, Fiber 4g fiber), Protein 29g protein.

WARM SPINACH SALAD



Warm Spinach Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 slices thick-cut bacon or 4 slices pancetta, chopped
3 shallots, thinly sliced
2 cloves garlic, chopped
3 tablespoons sherry vinegar
2 pounds triple washed spinach, stems removed
Salt and freshly ground black pepper
Freshly grated nutmeg, to taste
4 hard-boiled eggs, quartered lengthwise
Parmigiano-Reggiano, for topping

Steps:

  • Heat the olive oil in large skillet over medium-high heat. Once hot, add bacon to skillet and brown, reserve the crispy bacon bits and add the shallots and garlic to the pan. Cook 3 to 4 minutes then deglaze the pan with vinegar, turn spinach into pan and wilt down a bit but do not fully cook the spinach, just give it a few turns with tongs. Season the greens with salt, pepper and nutmeg. Place spinach on a serving dish and top with quartered eggs, shavings of cheese and reserved bacon bits.

WARM ORANGE AND MUSHROOM SALAD



Warm Orange and Mushroom Salad image

Add the grated peel from half an orange to the dressing if you want a more intense orange flavor in this salad.

Provided by Barrett

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 12

8 ounces bacon, cut into 1 inch pieces
¾ cup orange juice
¼ cup shallots, minced
¼ cup olive oil
¼ cup balsamic vinegar
4 large oranges, peeled and segmented
10 ounces spinach, rinsed and chopped
1 medium head radicchio
6 ounces fresh shiitake mushrooms, stemmed and sliced
6 ounces fresh oyster mushrooms, stemmed and sliced
½ cup chopped toasted hazelnuts
1 (3 ounce) package enoki mushrooms

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
  • Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
  • In a large bowl, combine the spinach and radicchio.
  • Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
  • Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.

Nutrition Facts : Calories 456 calories, Carbohydrate 30.4 g, Cholesterol 25.7 mg, Fat 33.6 g, Fiber 6.9 g, Protein 11.5 g, SaturatedFat 7.5 g, Sodium 377 mg, Sugar 17.3 g

WARM CHICKEN, MUSHROOM, AND SPINACH SALAD



Warm Chicken, Mushroom, and Spinach Salad image

Chicken breasts smothered with onions and mushrooms are served over fresh spinach in this delectable salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
2 whole boneless chicken breasts, skin on, split
Salt and freshly ground black pepper
1 small onion, chopped fine
10 white mushrooms, trimmed and cut into 3/4-inch pieces
1 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon butter
4 handfuls fresh baby or flat-leaf spinach, (8 to 10 ounces), stems cut

Steps:

  • Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.
  • Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.
  • Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.
  • Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

WARM SPINACH SALAD



Warm Spinach Salad image

Make and share this Warm Spinach Salad recipe from Food.com.

Provided by LeAnne Conaway

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons sliced almonds
1 (10 ounce) package spinach
4 thinly sliced mushrooms
1/2 teaspoon olive oil
1 thinly sliced red onion
1 teaspoon minced garlic
mandarin orange section
1 tablespoon grainy mustard
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons honey
1 tablespoon chopped fresh parsley
1/4 teaspoon salt

Steps:

  • In hot, nonstick frying pan, brown the almonds for 30 sec.
  • Wisk together the dressing ingredients.
  • Arrange spinach on 4 dinner plates, topped with mushrooms.
  • On low heat in olive oil, saute red onion with minced garlic for 2 minutes.
  • Add dressing mixture and almonds to the onions.
  • Top salads with mandarin orange sections and hot dressing.
  • Serve immediately with rolls.

Nutrition Facts : Calories 188, Fat 16, SaturatedFat 2.1, Sodium 247.7, Carbohydrate 9.7, Fiber 2.7, Sugar 4.8, Protein 3.8

SPINACH AND CHICKEN SALAD



Spinach and Chicken Salad image

This salad tastes great and packs a super nutritional punch! Try it with any dressing, but my favorite is a fat free roasted garlic vinaigrette.

Provided by JESSICAWILLIAMS

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

1 (10 ounce) bag fresh spinach, rinsed and dried
4 cooked skinless, boneless chicken breast halves, sliced
1 zucchini, halved lengthwise and sliced
1 red bell pepper, chopped
½ cup black olives
3 ounces fontina cheese, shredded
½ cup fat-free roasted garlic salad dressing

Steps:

  • Place equal portions of spinach onto four salad plates. Arrange chicken, zucchini, bell pepper, and black olives over spinach, and top with cheese. Drizzle dressing over salad.

Nutrition Facts : Calories 320 calories, Carbohydrate 16.5 g, Cholesterol 97.8 mg, Fat 11.9 g, Fiber 3.3 g, Protein 36 g, SaturatedFat 5.2 g, Sodium 727.3 mg, Sugar 6.7 g

WARM CHICKEN SPINACH SALAD



Warm Chicken Spinach Salad image

A quick and healthy salad for a perfect lunch or light dinner. At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don't want to compromise flavor. This recipe is Better Homes and Gardens editor's top ten healthy heart recipe.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

6 cups torn spinach
2 cups torn leaf lettuce
1 medium red onion, thinly sliced
2 red peppers or 2 green sweet peppers, cut into bite-sized strips
12 ounces boneless skinless chicken breasts
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon-pepper seasoning
1 garlic clove, minced
1 tablespoon cooking oil
2 tablespoons balsamic vinegar
2 tablespoons water
fresh rosemary sprig (optional)

Steps:

  • In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
  • Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
  • For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired.

Nutrition Facts : Calories 181.6, Fat 6.1, SaturatedFat 1, Cholesterol 54.4, Sodium 150.1, Carbohydrate 10.7, Fiber 3.3, Sugar 5.3, Protein 20.9

Tips:

  • For a more intense orange flavor, use freshly squeezed orange juice instead of store-bought.
  • Add a teaspoon of honey or maple syrup to the dressing for a touch of sweetness.
  • If you don't have any orange zest on hand, you can use a teaspoon of dried orange peel.
  • Feel free to add other vegetables to the salad, such as shredded carrots, red cabbage, or chopped cucumber.
  • If you're short on time, you can use pre-cooked chicken or tofu.

Conclusion:

Warm orange chicken spinach salad is a delicious and healthy meal that is perfect for busy weeknights. The combination of sweet oranges, savory chicken, and fresh spinach is sure to please everyone at the table. This salad is also a great way to get your daily dose of fruits and vegetables. So next time you're looking for a quick and easy meal, give this warm orange chicken spinach salad a try!

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