This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"On the subject of spinach: divide into little piles. Rearrange again into new piles. After five or six maneuvers, sit back and say you are full." - Delia Ephron, Writer
This is a lovely salad with everything to love – healthy fats, lean meats, nuts, seeds, fruit, and veggies! A super easy and delicious way to improve your Mediterranean Diet Score. This salad is equally good with salmon or tuna instead of the chicken (an even better point on your Med Diet Score).
It's an easy weeknight meal, but the chicken can be made ahead and the salad served for a dinner party with quick assembly.
Servings: 2 | Serving size: salad with 4 ounces chicken
Cooking Time: 45 Minutes
This recipe can easily be multiplied and leftovers make great sandwiches the next day.
Place a large skillet in the oven and preheat to 375°F.
Remove 1 teaspoon of orange zest from the orange and place in a blender or mini-chopper.
Juice the orange and add the juice to the blender with the soy sauce, pepper, ginger, and parsley.
Puree the dressing until smooth and place in the refrigerator to chill.
Preheat the oven to 425°F. Place a medium sized skillet in the oven.
Place the sesame seeds on a sheet of waxed paper.
Place the chicken strips one at a time in the sesame seeds to coat just one side of each strip.
Remove the hot pan from the oven and spray lightly with olive oil.
Place the chicken strips in the pan with the coated side down and return the pan to the oven.
After about 7 minutes turn the chicken strips over.
The chicken will take another 8 - 10 minutes to cook.
While the chicken is cooking place the spinach in a large bowl with the chilled dressing.
Toss until well coated.
Divide between two plates.
Sprinkle the mandarin oranges around the plate and then top with the almonds and sliced red onion.
When the chicken is done place the strips on top of the salad and serve.
Serving size: salad with 4 ounces chicken
|Calories 370||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||22%|
|Saturated Fat 2g||11%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 24g||9%|
|Dietary Fiber 7g||24%|
|Vitamin A 42%||Vitamin C 38%|
|Calcium 22%||Iron 29%|
|Vitamin K 370mcg||Potassium 1200mg|