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Warm Chicken Spinach Salad

Rated as 3 out of 5 Stars

"'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.'"
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20 m servings
Original recipe yields 2 servings


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  1. 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 serving immediately.


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This was excellent! The dressing was really good and light. I did make some changes, only because I didn't have all the right ingredients. I used orange-pineapple juice instead of regular pineap...

I had high hopes for this, but it wasn't the best. The dressing was just weird. The overall flavor was a little too citrusy for me. I'll keep looking for a chicken spinach salad recipe.

Maybe it is because I did not have any mushrooms to use in it, but I thought that the flavors were all yummy however I was not very fond of the combination of the mandarins and the chicken.

Im sorry..tit was bitter and didnt have much flavor...just too bitter

very different - in a good way. I came to this recipe by doing a search with some seemingly-unrelated ingredients that happen to be in the kitchen. Thank you Shirley!