Asian Chicken Salad
A vibrant Asian-inspired chicken salad featuring crisp spinach, mandarin oranges, crunchy chow mein noodles, and toasted almonds, tossed in a tangy ginger-soy dressing perfect for light lunches or dinners.
Ingredients
- 1/4 cup sliced natural almonds ⓘ
- 1/4 cup canola oil ⓘ
- 2 tablespoons apple cider vinegar
- 1 tablespoon lite soy sauce ⓘ
- 1 teaspoon grated peeled fresh ginger ⓘ
- 6 cups baby spinach leaves ⓘ
- 6 ounces fully cooked chicken breast ⓘ
- 11 ounces canned mandarin oranges, drained
- 2 scallions, chopped
- 1/2 cup canned chow mein noodles ⓘ
Instructions
- Heat a dry skillet over low heat and add sliced almonds.
- Cook, stirring until lightly browned and fragrant, about 3 to 4 minutes.
- Remove from skillet and set aside.
- Whisk together canola oil, apple cider vinegar, lite soy sauce, and grated fresh ginger to make the dressing.
- Combine baby spinach leaves, cooked chicken breast, drained mandarin oranges, and chopped scallions in a large bowl.
- Toss the salad with the prepared dressing until evenly coated.
- Sprinkle the toasted almonds and chow mein noodles on top before serving.
Tips & Substitutions
For added flavor, consider using sesame oil instead of canola oil. You can substitute fresh ginger with ground ginger if needed, using one-third of the amount. To enhance the crunch, try adding other nuts like cashews or walnuts. For a vegetarian option, replace chicken with tofu. This salad can also be served as a side dish to complement heavier meals like Creamy Braised Veal Shank.
Serving Suggestions
This Asian Chicken Salad is perfect as a light lunch or dinner. Serve it alongside grilled shrimp or fish for a more substantial meal. It pairs beautifully with a refreshing cucumber salad or rice dishes. For a complete dinner, consider serving it with Adobo-Filipino Chicken for a delightful flavor combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the salad's crunch, keep the dressing separate and toss just before serving. Reheat chicken in the microwave if desired, but avoid reheating the salad itself to prevent wilting.
Nutrition & Diet Analysis (per serving)
Each serving of Asian Chicken Salad contains roughly 430 calories, with 7g protein, 71g carbohydrates, and 16g fat. It is an excellent source of vitamin C (82% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (35% of the Daily Value), and a good source of protein. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chicken instead of pre-cooked?
Yes, you can use raw chicken breast. Simply grill or bake it until fully cooked, then shred or chop it before adding to the salad. This will allow you to season it to your preference and add more flavor.
What can I use instead of mandarin oranges?
If you don't have mandarin oranges, you can substitute them with diced fresh oranges or canned pineapple for a similar sweetness. This will maintain the fruity component of the salad while adding a different flavor profile.
How can I make this salad spicier?
To add some heat, consider incorporating sliced jalapeños or a dash of sriracha into the dressing. You can also sprinkle some red pepper flakes over the salad before serving to give it an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).