"This was one of the best!! Easy to make and DELICIOUS. The sauce went great ..."More
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Ingredients
- 1/3 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
- 1 can (11 oz each) mandarin oranges, drained, juice reserved
- 1 tablespoon honey
- 1 tablespoon Pure Wesson® Canola Oil
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 pkg (6 oz each) baby spinach leaves
- 1/4 cup slivered almonds
Nutrition Information*
| Serving Size | 4 servings (1 salad each) |
| Calories | 306 |
Directions
- Stir together stir fry sauce, reserved orange juice and honey in small bowl; set aside.
- Heat oil in large skillet over medium-high heat. Add chicken; cook until no longer pink, stirring occasionally. Add stir fry sauce mixture and bring to a boil. Cook 2 to 3 minutes or until mixture thickens slightly. Remove skillet from heat; cool slightly.
- Divide spinach between 4 serving plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.
| Nutrition Information | close | |
| Amount per Serving | ||
| Calories | 306 | |
| % Daily Value* | ||
| Total fat | 11 g | 17% |
| Saturated fat | 1 g | 7% |
| Cholesterol | 72 mg | 24% |
| Sodium | 300 mg | 13% |
| Carbohydrate | 21 g | 7% |
| Dietary fiber | 2 g | 9% |
| Sugars | 17 g | 2% |
| Protein | 30 g | 60% |
| Vitamin A | 93% | |
| Vitamin C | 64% | |
| Calcium | 8% | |
| Iron | 14% | |
About our Nutrition Information
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This was one of the best!! Easy to make and DELICIOUS. The sauce went great with the spinage and the almonds were just that missing ingredient.
This salad is FABULOUS!!! My husband & I just loved it. The only thing we added to it were rice noodles for extra crunch, so those along with the slivered almonds tasted even more amazing. This recipe is a WINNER!
I am always looking for ready-to-eat salads for summer fixing. This went over good with the family. I liked the flavor for marinade but for the family I would go with more everyday dressings. The stir-fry sauce was just right without any additional sweetner. All in all, thanks for something new for the summer.
Very very good! I some times add strawberries for a small twist.
I made this for my extended family and the opinions were mixed. My nephews, who are even pickier than my own kids, did not like it at all. Well, they liked the oranges but begrudgingly ate a few bites of chicken. The youngest nephew (3) refused to eat the spinach. My older nephew ate a couple of leaves. My kids ate everything so maybe they aren't as picky as I thought; but they definitely preferred the oranges over everything else. I liked the flavors and balance of textures, but my mom and sister both wished there a more "normal" dressing. I guess I should have offered some of the marinade for that. I left out the honey when I made it -- I had tasted the marinade and really didn't think it need any additional sweetener. It was an easy meal to prepare and I definitely plan on making it again (just not for my nephews). I think this recipe probably works best for palates used to non-traditional salads and unique flavors.
Some nights all my wife wants for dinner is a salad, but that doesn't always work for me. However, this orange-spinach salad is just as filling as it is easy to make. We eat a lot of baby spinach here, so giving this a try was a no brainer. The flavors are balanced between the sweet and savory and there is plenty of different textures between the soft oranges and crunch from the almonds. The next time I make this, however, I will probably leave out the honey as I felt it was sweet enough between the glaze and the oranges without it.
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