Orange Sesame Spinach Salad with Chicken
117 people added this to their Recipe Box
Per serving
Restaurant cost $9.50
To make $4.40
Savings $5.10
Healthy Lunch Tip: Making your own salad dressing helps control the type of fat added. Vegetable oil contains no saturated fat. Nuts, such as almonds, add a dose of healthy fats.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 348 |
| pro | 21 g |
| total fat | 23 g |
| sat. fat | 2 g |
| carb | 18 g |
| fibre | 5 g |
| chol | 39 mg |
| sodium | 165 mg |
| potassium | 838 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 21% |
| vit A | 49% |
| vit C | 122% |
| folate | 68% |
Suggested Recipes
-
2 oranges
2 boneless skinless chicken breasts
4 cups (1 L) packed baby spinach leaves
2 cups (500 mL) packed torn romaine lettuce
2 cups (500 mL) torn radicchio
3 green onions (green parts only), sliced
1 cup (250 mL) blanched snow peas
Half cucumber, sliced
1/3 cup (75 mL) toasted sliced almonds
Orange sesame Dressing:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) rice vinegar
1 tbsp (15 mL) sesame oil
2 tsp (10 mL) sodium-reduced soy sauce
1 tsp (5 mL) sesame seeds
1/2 tsp (2 mL) Dijon mustard
Pinch granulated sugar
Pinch pepper
Preparation:
Cut peel and white pith from oranges; cut segments from membranes, reserving juice. Set aside.
Orange Sesame Dressing: In bowl, whisk together vegetable oil, rice vinegar, sesame oil, soy sauce, sesame seeds, Dijon mustard, granulated sugar, pepper and 1 tbsp (15 mL) of the reserved orange juice.
In separate bowl, toss chicken with 2 tbsp (25 mL) of the dressing; cover and refrigerate for 30 minutes.
Transfer chicken to foil-lined baking sheet; bake in 375°F (190°C) oven until no longer pink inside, about 25 minutes. Let cool enough to handle; cut into 1-inch (2.5 cm) cubes. (Make-ahead: Refrigerate chicken and dressing in separate airtight containers for up to 3 days.)
In large bowl, toss together baby spinach, romaine lettuce, torn radicchio, green onions, snow peas, cucumber, chicken and remaining dressing.
Sprinkle with toasted almonds and orange segments.
Orange Sesame Dressing: In bowl, whisk together vegetable oil, rice vinegar, sesame oil, soy sauce, sesame seeds, Dijon mustard, granulated sugar, pepper and 1 tbsp (15 mL) of the reserved orange juice.
In separate bowl, toss chicken with 2 tbsp (25 mL) of the dressing; cover and refrigerate for 30 minutes.
Transfer chicken to foil-lined baking sheet; bake in 375°F (190°C) oven until no longer pink inside, about 25 minutes. Let cool enough to handle; cut into 1-inch (2.5 cm) cubes. (Make-ahead: Refrigerate chicken and dressing in separate airtight containers for up to 3 days.)
In large bowl, toss together baby spinach, romaine lettuce, torn radicchio, green onions, snow peas, cucumber, chicken and remaining dressing.
Sprinkle with toasted almonds and orange segments.
Tags:
Salads and Salad Dressings; Lunch; Poultry-Chicken; Fruits; Vegetables; Nuts; Bake; Make-Ahead;
Source
Canadian Living Magazine: April 2009
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