Orange-Spinach Salad with Chicken for Two

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Chicken in a honey-orange sauce stars on fresh spinach with mandarin oranges and crunchy almonds

  • 2-1/2 tablespoons La Choy® Orange Ginger Stir Fry Sauce-Marinade
  • 2/3 cup (1/2 of 11-oz can) undrained mandarin oranges
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons Pure Wesson® Canola Oil
  • 1/2 pound boneless skinless chicken breasts, cut into strips
  • 2 cups baby spinach leaves
  • 2 tablespoons slivered almonds

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  1. Stir together stir fry sauce, drained juice from oranges (about 1/4 cup) and honey in small bowl; set aside.
  2. Heat oil in medium 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 minutes or until mixture thickens slightly. Remove skillet from heat; cool slightly.
  3. Divide spinach between 2 serving plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.
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Nutrition Information
Calories: 301 View complete nutrition information
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