Orange-Spinach Salad with Chicken
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
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 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
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 83 mg | 8% |
Carbohydrate | 21 g | 7% |
Cholesterol | 72 mg | 24% |
Total Fat | 11 g | 17% |
Iron | 3 mg | 14% |
Calories | 306 kcal | 15% |
Sodium | 300 mg | 13% |
Protein | 30 g | 60% |
Saturated Fat | 1 g | 7% |
Sugars | 17 g | 2% |
Vitamin C | 39 mg | 64% |
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.
Orange-Spinach Salad with Chicken