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Asian Spinach Chicken Salad Recipe

Asian Spinach Chicken Salad Recipe

"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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

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

  • 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.

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.

Reviews for Asian Spinach Chicken Salad

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MY REVIEW
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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.