Orange-Spinach Salad with Chicken for Two

ORANGE-SPINACH SALAD WITH CHICKEN FOR TWO

Active Time : 20 Minutes

Total Time : 20 Minutes

Serves : 2

INGREDIENTS

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

DIRECTIONS

Stir together stir fry sauce, drained juice from oranges (about 1/4 cup) and honey in small bowl; set aside.

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.

Divide spinach between 2 serving plates. Top evenly with chicken mixture and mandarin oranges. Sprinkle with almonds.

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