Warm Chicken Spinach Salad

Adapted from a recipe on AllRecipes.com
Serves 2

• 3 cups torn fresh spinach
• 1 small can mandarin oranges, drained
• 1 medium avocado
• 3 slices red onion, halved
• 6 - 8 ounces skinless, boneless chicken breast halves - cut into strips
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 2 teaspoons cornstarch
• 3 cloves garlic, crushed
• 1/2 cup pineapple juice
• 1/4 cup red wine vinegar
• 1 tsp rosemary
• salt, pepper

On two salad plates, arrange spinach, oranges, avocado and onion; set aside.

In a skillet over medium heat, saute chicken with rosemary, salt, pepper and walnuts in oil until chicken is no longer pink. Remove to waiting salads.

In a small bowl, combine the cornstarch, garlic, pineapple juice and vinegar until smooth. Add to skillet and bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serve.