Roasted Fennel Spinach Salad with Chicken Roasted Fennel Spinach Salad with Chicken Salad Roasted Fennel Spinach Salad with Chicken Roasted Fennel Spinach Salad with Chicken thumbnail Preparation Time: 20 hours Total time: 80 minutes 6 Servings Ingredients: 3/4 pound fennel, cut in half, 1 pkg. (6 oz.) DOLE® Baby Spinach, 1 pound grilled chicken breast, cubed, 1 can (14 oz.) artichoke hearts, drained and quartered, 1 jar (6 oz.) marinated artichoke hearts, drained, 2/3 cup shredded DOLE Carrot(s), 1 cup Mango Vinaigrette (see recipe below), 1/3 cup slivered almonds, toasted, Instructions: Step 1: Place fennel on baking sheet sprayed with cooking spray.  Bake at 375º F. 45 to 60 minutes or until tender.  Cool slightly; cut into cubes. Step 2:
Combine spinach, chicken, fennel, artichoke hearts, and carrots in large bowl.
Step 3: Pour Mango Vinaigrette over salad.  Toss to coat evenly. Sprinkle with almonds. Step 4: ***Mango Vinaigrette:  Place 3/4 cup DOLE Frozen Mango Chunks, thawed, 1/3 cup DOLE Frozen Raspberries, thawed, 1-1/2 tablespoons honey, 3/4 cup orange juice and 2-1/2 tablespoons rice vinegar in blender or food processor container.  Cover; blend until smooth.  Makes 1-3/4 cups.

Roasted Fennel Spinach Salad with Chicken

Prep Time 20 hours
Total Time 80 minutes
Difficulty 1.0 Easy
Calories Per Servings 374 Calories
Servings 6
Nutrition facts

About

Roasted Fennel Spinach Salad with Chicken

Ingredients 8

Ingredients

3/4 pound fennel, cut in half
1 pkg. (6 oz.) DOLE® Baby Spinach
1 pound grilled chicken breast, cubed
1 can (14 oz.) artichoke hearts, drained and quartered
1 jar (6 oz.) marinated artichoke hearts, drained
2/3 cup shredded DOLE Carrot(s)
1 cup Mango Vinaigrette (see recipe below)
1/3 cup slivered almonds, toasted

Steps

STEP1
Ingredients

3/4 pound fennel, cut in half

Direction

Place fennel on baking sheet sprayed with cooking spray.  Bake at 375º F. 45 to 60 minutes or until tender.  Cool slightly; cut into cubes.

STEP2
Ingredients

1 pkg. (6 oz.) DOLE® Baby Spinach
1 pound grilled chicken breast, cut into chunks
1 can (14 oz.) artichoke hearts, quartered, drained
1 jar (6 oz.) marinated artichoke hearts, drained
2/3 cup DOLE Carrots, shredded

Direction

Combine spinach, chicken, fennel, artichoke hearts, and carrots in large bowl.

STEP3
Ingredients

1 cup Mango Vinaigrette ***recipe below.
1/3 cup slivered almonds, toasted

Direction

Pour Mango Vinaigrette over salad.  Toss to coat evenly. Sprinkle with almonds.

STEP4

Direction

***Mango Vinaigrette:  Place 3/4 cup DOLE Frozen Mango Chunks, thawed, 1/3 cup DOLE Frozen Raspberries, thawed, 1-1/2 tablespoons honey, 3/4 cup orange juice and 2-1/2 tablespoons rice vinegar in blender or food processor container.  Cover; blend until smooth.  Makes 1-3/4 cups.

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