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Polynesian Chicken Salad with Baby Spinach Recipe

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This recipe for Polynesian Chicken Salad with Baby Spinach, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bunny Dehaan
Added: Friday, March 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups baby spinach leaves
2 cups torn romaine lettuce
1 large red bell pepper, thinly sliced
1/2 cup canned mandarin orange segments, drained
1/4 cup Good Seasons Red Raspberry Vinaigrette with Poppyseed Dressing
1/2# boneless skinless chicken breasts, grilled and sliced
2 T. Planters Cashews
2 T. Baker's Angel Flake Coconut, toasted

Directions:
Directions:
Toss spinach and romaine with the peppers and oranges in a large bowl. Add dressing and mix lightly. Spoon onto serving platter or two salad plates. Top with the chicken; sprinkle with the cashews and coconuts.

Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
To toast the coconut, spread it evenly in a shallow baking pan. Bake at 350 for 8 to 10 minutes or until lightly toasted, stirring occasionally. Watch it carefully, as coconut can burn easily.
This recipe is also good with 1/2# cooked cleaned shrimp substituted for the grilled chicken.

 

 

 

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