Adapted from a recipe on AllRecipes.com
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.
A recipe from http://kitchenmouse.rozentali.com/2009/10/warm-chicken-spinach-salad/
Posted by Cori Rozentāle on .