"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Salad With Oranges and Feta Recipe

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This recipe for Chicken Salad With Oranges and Feta, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virginia Lavery
Added: Tuesday, November 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 teaspoons olive oil
3 boneless, skinless chicken breast halves, cut into bite-sized chunks
1 clove garlic, minced
1 teaspoon dried mint
6 tablespoons frozen orange juice concentrate, thawed
1/4 cup apple-cider vinegar
2 tablespoons Dijon mustard
Salt and freshly ground black pepper
12 cups baby spinach leaves, rinsed and spun dry
2 oranges, peeled, sectioned and sliced into chunks
1/4 cup golden raisins
4 ounces feta cheese, crumbled (about 1/2 cup)

Directions:
Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, saute 2 minutes. Add garlic and mint; saute 2 minutes more. Reduce heat to low; stir in orange juice concentrate, vinegar and mustard. Season with salt & pepper.
Place spinach in a large salad bowl, along with oranges and raisins. Spoon warm chicken mixture over salad and toss gently to mix. Divide among 4 plates and top with crumbled feta.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
prep time 15 minutes cook time 15 minutes
Personal Notes:
Personal Notes:
I couldn't find dried mint so I used the chopped mint paste. Worked fine.

 

 

 

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