Orange Sesame Spinach Salad with Chicken

By The Canadian Living Test Kitchen

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Orange Sesame Spinach Salad with Chicken

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	348348 cal
pro	21 g21g pro
total fat	23 g23g total fat
sat. fat	2 g2g sat. fat
carb	18 g18g carb
fibre	5 g5g fibre
chol	39 mg39mg chol
sodium	165 mg165mg sodium
potassium	838 mg838mg potassium
% RDI:	-
calcium	1111 calcium
iron	2121 iron
vit A	4949 vit A
vit C	122122 vit C
folate	6868 folate

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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.

Ingredients

2 oranges 2 2orangeoranges
2 boneless skinless chicken breasts 2 2boneless skinless chicken breastboneless skinless chicken breasts
4 cups packed baby spinach leaves 4 4cups cupspacked baby spinach leafbaby spinach leaves
2 cups packed torn romaine lettuce 2 2cups cupspacked torn romaine lettuce
2 cups torn radicchio leaves 2 2cups cupstorn radicchio leafradicchio leaves
3 3green oniongreen onions, (green parts only), sliced
1 cup blanched snow peas 1 1cup cupblanched snow peasnow peas
1/2 cucumber , sliced1/2 1/2cucumbercucumbers, sliced
1/3 cup toasted sliced almonds 1/3 1/3cup cuptoasted sliced almondalmonds
Orange Sesame Dressing:
1/4 cup vegetable oil 1/4 1/4cup cupvegetable oil
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar
1 tbsp sesame oil 1 1tbsp tbspsesame oil
2 tsp sodium-reduced soy sauce 2 2tsp tspsodium-reduced soy sauce
1 tsp sesame seeds 1 1tsp tspsesame seeds
1/2 tsp Dijon mustard 1/2 1/2tsp tspDijon mustard
1 pinch granulated sugar 1 1pinch pinchgranulated sugar
1 pinch pepper 1 1pinch pinchpepper

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.

Source : Canadian Living Magazine: April 2009