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ORANGE-SPINACH SALAD WITH CHICKEN

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 4
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
DIRECTIONS

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.