Warm Chicken Spinach Salad

• 3 cups torn fresh spinach
• 1 can (11 ounces) mandarin oranges, drained
• 1/2 cup sliced fresh mushrooms
• 3 thin slices red onion, halved
• 1/2 pound boneless skinless chicken breasts, cut into strips
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 2 teaspoons cornstarch
• 1/2 teaspoon ground ginger
• 1/4 cup orange juice
• 1/4 cup red wine or cider vinegar

1. On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink.
2. In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serve immediately.

fresh spinach, mandarin oranges, mushrooms, red onion, chicken breasts, walnuts, olive oil, cornstarch, ground ginger, orange juice, red wine

Taken from www.tasteofhome.com/recipes/warm-chicken-spinach-salad/ (may not work)