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Asian Spinach Chicken Salad

 Asian Spinach Chicken Salad
"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."
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Asian Spinach Chicken Salad (continued)

Directions (continued)

  • and chicken. Sprinkle with sesame seeds. Serve immediately. Yield: 2
  • servings.
Nutritional Facts: 1 serving equals 451 calories, 28 g fat (4 g saturated fat), 47 mg cholesterol, 444 mg sodium, 28 g carbohydrate, 3 g fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.