Orange-Spinach Salad with Chicken
20Prep Time Minutes
20Total Time Minutes
6Number of 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
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||2 g||9%|
|Vitamin C||39 mg||64%|
|Vitamin A||4670 iu||93%|
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.