Rating: 4.5 stars 4.2
24 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

No ordinary spinach salad, this one contains shredded teriyaki-seasoned chicken breast, browned ramen noodles, almonds, and sesame seeds tossed in a sesame ginger dressing with scallions and Mandarin orange slices.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Clean and trim chicken. Place in bowl with 1 cup marinade. Cover and refrigerate for an hour or longer.

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  • Remove from bowl, discard marinade and grill or saute over medium heat, approximately 7 minutes each side. Set aside, let cool, then shred into small pieces with two forks.

  • In medium saute pan over medium heat add sesame oil. Crumble ramen noodles and add to pan along with almond slices and sesame seeds. Lightly brown and remove from heat.

  • Wash and dry baby spinach and place in a large bowl. Thinly slice scallions and add to spinach. Add Mandarin oranges and shredded chicken.

  • Drizzle salad with Sesame Ginger Dressing to taste, toss, and serve.

Nutrition Facts

279 calories; protein 29.4g; carbohydrates 15.6g; fat 11.3g; cholesterol 64.6mg; sodium 482.7mg. Full Nutrition
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