Asian Spinach Chicken Salad Recipe

5 1 1
Asian Spinach Chicken Salad Recipe
Asian Spinach Chicken Salad Recipe photo by Taste of Home
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Asian Spinach Chicken Salad Recipe

Read Reviews
5 1 1
Publisher Photo
"Though we don't usually care for Asian food, this delightful salad is the exception!" says Marlene Roberts from Moore, Oklahoma. "It's an easy dish for a busy weeknight dinner."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 teaspoons sesame oil, divided
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Dash ground ginger
  • 1 boneless skinless chicken breast (6 ounces), cut into 1-inch cubes
  • 1-1/2 cups fresh baby spinach
  • 2 tablespoons shredded carrot
  • 2 green onions, thinly sliced
  • 1-3/4 cups chow mein noodles
  • 1 teaspoon sesame seeds, toasted

Directions

In a jar with a tight-fitting lid, combine 4 teaspoons sesame oil, vinegar, sugar, soy sauce, salt, cayenne and ginger; shake well. Cover and refrigerate until serving.
In a small skillet, saute chicken in remaining oil until golden brown; set aside and keep warm. In a small bowl, combine the spinach, carrot and onions. Shake dressing and pour over salad; toss to coat.
Divide chow mein noodles between two plates; top with salad mixture and chicken. Sprinkle with sesame seeds. Serve immediately. Yield: 2 servings.
Originally published as Asian Chicken Salad in Cooking for 2 Winter 2009, p37

Nutritional Facts

1 each: 451 calories, 28g fat (4g saturated fat), 47mg cholesterol, 444mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 22g protein.

  • 6 teaspoons sesame oil, divided
  • 1 tablespoon white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Dash ground ginger
  • 1 boneless skinless chicken breast (6 ounces), cut into 1-inch cubes
  • 1-1/2 cups fresh baby spinach
  • 2 tablespoons shredded carrot
  • 2 green onions, thinly sliced
  • 1-3/4 cups chow mein noodles
  • 1 teaspoon sesame seeds, toasted
  1. In a jar with a tight-fitting lid, combine 4 teaspoons sesame oil, vinegar, sugar, soy sauce, salt, cayenne and ginger; shake well. Cover and refrigerate until serving.
  2. In a small skillet, saute chicken in remaining oil until golden brown; set aside and keep warm. In a small bowl, combine the spinach, carrot and onions. Shake dressing and pour over salad; toss to coat.
  3. Divide chow mein noodles between two plates; top with salad mixture and chicken. Sprinkle with sesame seeds. Serve immediately. Yield: 2 servings.
Originally published as Asian Chicken Salad in Cooking for 2 Winter 2009, p37

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JennTats User ID: 7007311 157600
Reviewed Mar. 5, 2013

"This recipe is great for on those days when you want to eat something a little light. I used 1tbs of rice wine vinegar, 1/8 tsp. fresh ginger, 2 tsp light virgin olive oil to sauté the chicken with 1 garlic clove minced. For my vegetarian family I omit the chicken with firm tofu sautéed with 2 tbs of sesame oil & 1 garlic clove minced and a dash of cayenne pepper before adding to salad. I have to admit even done this way tastes very good."

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