Orange, Beet, and Chicken Salad

Submitted by Charlotte J

"I shop late at the grocey store and stop by the meat counter at 8:30. I check to see if they have any rotisserie chicken. They will mark them down half price and I'll buy all they have. When I get home I debone them and pack them into 2 bags with 2 cups in each. Then I have them to help me make quick meals."

 

• Ready In: 12mins
• Ingredients: 13
• Serves: 4

ingredients

• Dressing

• 2 tablespoons frozen concentrate orange juice, defrosted
• 2 tablespoons creamy peanut butter
• 2 tablespoons cider vinegar
• 2 tablespoons water
• 1 teaspoon sesame oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• Salad

• 2 1⁄2 cups shredded cooked chicken
• 1 (5 ounce) bag fresh Baby Spinach
• 2 cups lettuce
• 1 (8 1/4 ounce) can sliced beets, drained
• 1 (11 ounce) can mandarin oranges, drained
• 1⁄3 cup toasted pecan halves

directions

1. Combine dressing ingredients in small jar with tight-fitting lid, shake well to blend.
2. In large bowl, combine chicken with 1 tablespoon dressing; toss to coat evenly.
3. Transfer to large serving bowl, add remaining ingredients; toss together.
4. Serve salad with remaining dressing on the side.