Spinach and Orange Salad with Bacon Crisps and Roasted Chicken

Spinach and Orange Salad with Bacon Crisps and Roasted Chicken
  • Prep Time: 20
  • Total Time: 80
  • Servings: 4.0

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About this Recipe

Juicy bacon and chicken slices add protein to this nutrient-packed salad. Oranges add the perfect level of acidity and bite to excite your taste buds!


2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
3 tbsp (45 mL) Olive oil, divided
3 Cloves garlic, minced
¼ tsp (1 mL) Dried oregano
¼ tsp (1 mL) Dried Italian seasoning
1 tsp (5 mL) Kosher salt
½ tsp (2 mL) Black pepper
½ Red onion, sliced
1 tbsp (15 mL) Sugar
1 tbsp (15 mL) White wine vinegar
1 tbsp (15 mL) Lemon juice
2 tbsp (30 mL) Orange juice
½ tsp (2 mL) Dijon mustard
6 Slices Maple Leaf® Bacon, cooked and crumbled
4 cups (1 L) Fresh spinach
3 Oranges, peeled and separated


PLACE chicken in a shallow baking dish. Whisk together 1 tbsp (15 mL) olive oil, garlic, oregano, Italian seasoning, salt and pepper. Pour over chicken and refrigerate, covered for one hour.

TOSS red onion with sugar and refrigerate.

PREHEAT oven to 350°F (180°C).

HEAT a non-stick skillet over medium-high heat. Sear marinated chicken breasts for 6-8 minutes per side or until nicely browned. Transfer chicken to a baking dish, cover with foil and bake in preheated oven for 40 minutes or until the internal temperature reaches 165°F (74°F). Remove from oven and let rest covered before slicing. Reserve pan juices for dressing.

WHISK together remaining olive oil, reserved pan juices, white wine vinegar, lemon juice, orange juice and mustard.

SPRINKLE crumbled bacon over spinach, top with orange segments and sugared onion. Drizzle with the dressing and top with warm sliced chicken.


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