Asian Chicken and Spinach Salad
Asian Chicken and Spinach Salad
Ingredients
For the Salad
- 2 cups cooked chicken breast, shredded or diced
- 5 ounces fresh spinach, rinsed and dried
- 1 zucchini, julienned
- 2 carrots, julienned
- 1/2 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1 can mandarin oranges, 15 ounce, drained (optional)
- 1/4 cup slivered almonds, toasted
For the Asian Sesame Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon water
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the salad vegetables: Using a julienne peeler or a sharp knife, julienne the zucchini and carrots into thin strips. Thinly slice the red bell pepper and green onions. If using, drain the can of mandarin oranges.
⏱️ 10 min
- 2
In a large mixing bowl, combine the fresh spinach, shredded or diced cooked chicken, julienned zucchini, julienned carrots, sliced red bell pepper, sliced green onions, and drained mandarin oranges (if using).
⏱️ 3 min
- 3
Prepare the Asian sesame dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, and water until well combined. Season with black pepper.
⏱️ 5 min
- 4
Pour the dressing over the salad ingredients. Toss gently until all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 5
Divide the salad among four plates. Garnish each serving with toasted slivered almonds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Chicken and Spinach Salad
Ingredients
For the Salad
- 2 cups cooked chicken breast, shredded or diced
- 5 ounces fresh spinach, rinsed and dried
- 1 zucchini, julienned
- 2 carrots, julienned
- 1/2 red bell pepper, thinly sliced
- 3 green onions, sliced
- 1 can mandarin oranges, 15 ounce, drained (optional)
- 1/4 cup slivered almonds, toasted
For the Asian Sesame Dressing
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon water
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the salad vegetables: Using a julienne peeler or a sharp knife, julienne the zucchini and carrots into thin strips. Thinly slice the red bell pepper and green onions. If using, drain the can of mandarin oranges.
⏱️ 10 min - 2
In a large mixing bowl, combine the fresh spinach, shredded or diced cooked chicken, julienned zucchini, julienned carrots, sliced red bell pepper, sliced green onions, and drained mandarin oranges (if using).
⏱️ 3 min - 3
Prepare the Asian sesame dressing: In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, grated fresh ginger, minced garlic, and water until well combined. Season with black pepper.
⏱️ 5 min - 4
Pour the dressing over the salad ingredients. Toss gently until all ingredients are evenly coated with the dressing.
⏱️ 2 min - 5
Divide the salad among four plates. Garnish each serving with toasted slivered almonds before serving.
⏱️ 1 min