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Polynesian Chicken Salad with Baby Spinach Recipe

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This recipe for Polynesian Chicken Salad with Baby Spinach is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 350º 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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