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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 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 and chicken. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts
1 each: 451 calories, 28g fat (4g saturated fat), 47mg cholesterol, 444mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 22g protein.

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