• Ingredients:
  • 8oz package of sliced FunGuy white button mushrooms
  • 2 boneless skinless chicken breasts
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 4 tablespoons olive oil, divided
  • 2 large oranges
  • 4 cups fresh spinach leaves
  • 1 red onion
  • 3 tablespoons slivered almonds
  • salt and pepper to taste

New year’s resolutions often come with healthy food options that end up being overly complex with seasoning to keep taste buds interested. With a little help from the FunGuy, it doesn’t have to be that way!

Take this orange chicken salad for instance. Spinach leaves are a great, iron rich, leafy green that can be dressed up with some simply seasoned seared chicken breast, crunchy almond slivers, slices of sweet vitamin C rich orange, and of course our favorite slices of FunGuy mushrooms.

This salad is quick, healthy, and as easy for a sit down meal as it is for an on the go lunch!

DIRECTIONS:

  1. Lay the chicken on a cutting board and season each side with the salt and pepper. 
  2. Heat 2 tablespoons of the olive oil in a non-stick cooking pan over medium high heat. Add the chicken to the pan and cook 3-4 minutes or until browned. Turn the chicken over and cook another 3-4 minutes. 
  3. Cut one orange in half and squeeze the juice over the chicken breasts before reducing the heat to low, and cover the pan with a lid. Let the chicken cook for 4-5 more minutes or until cooked through and the juices run clear. Transfer the chicken to a clean cutting board and slice each breast into thin slices.  Tent aluminum foil over the chicken to keep it warm while preparing the rest of the salad. 
  4. Wash the spinach thoroughly and let it drain of excess water in a colander before putting it into a large bowl. Peel and cut the onion in thin slices and add it to the spinach. Cut the peel off of the other whole orange and cut out the sections, adding them, along with the sliced FunGuy mushrooms to the bowl. Squeeze the other half of cut orange over the bowl, pour in the rest of the olive oil, and add the slivered almonds to the bowl and toss well. Taste and season with additional salt and pepper as needed.
  5. Plate the spinach and mushroom salad on each plate and add one chicken breast on top. Serve immediately. 

Note: If making this ahead, squeeze the orange juice into a bowl, pour in the rest of the olive oil, and add the additional salt and pepper to the dressing. Keep the dressing separate from the salad until ready to eat. 

Have a Fun meal!