Simple Spinach Salad with Creamy Orange Dressing
This quick spinach salad is a tasty and light lunch or early supper. The creamy orange-flavored dressing is made with yogurt instead of the fuller fat options. I like to use the breast of a cooked rotisserie chicken. It’s even better when the chicken is slightly warm!
Servings Prep Time
4People 15Minutes
Servings Prep Time
4People 15Minutes
  1. Mix the Spinach and Radicchio in a large bowl.
  2. Rinse and slice mushrooms, then add to spinach mixture.
  3. Chop the cooked chicken breast.
  4. Roll the Prosciutto and slice into 1/2 inch pieces.
  5. Add both the chicken & prosciutto to the spinach mixture and toss gently.
  6. Toss the completed salad with the Orange Yogurt Dressing.
  1. Squeeze the juice of the orange into a small bowl.
  2. Zest 1/2 the orange.
  3. Add the olive oil, and yogurt and whisk until fully blended.
Recipe Notes

If you need to cook the chicken breasts separately, you can roast them in the oven.

  1. Rinse & pat the chicken breast dry.
  2. Season with salt & pepper.
  3. Lightly grease a glass or oven safe dish with a little olive oil.
  4. Drizzle a little of the olive oil on top of the chicken.
  5. Bake in a pre-heated over 350 degrees for about 20 minutes or until the breasts are no longer pink.