Fresh spinach is topped with broiled chicken and mandarin orange segments, then drizzled with a mustard-ginger dressing for a delicious entree salad.
What You Need
Original recipe yields 4 servings
4 boneless skinless chicken breasts (1 lb.)
1/4 cup GREY POUPON Savory Honey Mustard, divided
1 can (11 oz.) mandarin oranges, undrained
3 Tbsp. oil
3 Tbsp. HEINZ Apple Cider Vinegar
1/2 tsp. ground ginger
8 cups cleaned spinach leaves
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Let's Make It
Preheat grill to medium heat. Brush chicken with 2 Tbsp. of the mustard. Grill or broil 6 to 8 min. on each side or until cooked through (170°F).
Meanwhiile, drain oranges, reserving 2 Tbsp. of the liquid. Place reserved liquid in medium bowl. Add remaining 2 Tbsp. mustard, the oil, vinegar and ginger; beat with wire whisk until well blended.
Cover large platter with spinach. Cut chicken diagonally into thin slices; arrange over spinach. Top with oranges; drizzle with dressing.
Keeping it Safe
To determine if chicken breast is cooked through (170°F)., cut a small slit in the thickest part. If chicken is totally white with no pink color, it is safe to eat.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.