Ingredients
1 can (10 fl oz/284 mL) mandarin oranges, undrained
4 cups loosely packed baby spinach leaves
2 cups chopped cooked chicken breasts
1/3 cup Kraft Berry Balsamic Dressing
Method
Sources
📖
Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Large cypress tub — season sushi rice for parties and large batches
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Large cypress tub — season sushi rice for parties and large batches
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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drain oranges, reserving liquid. add enough water to reserved liquid to measure 1 cup; pour into medium saucepan. bring to boil. add couscous; cover. remove from heat. let stand 5 min. meanwhile, combine spinach, chicken, vegetables and oranges in large bowl. add dressing; toss to coat. fluff couscous with fork. add to salad; mix lightly.