Teriyaki Chicken and Spinach Salad
A fresh and delicious Asian inspired salad served with a teriyaki vinaigrette!
Servings: 4 servings
Ingredients
- 10 ounces baby spinach
- 2 chicken breasts
- 1/4 cup teriyaki sauce
- 10.5 ounce can mandarin oranges, drained
- 1/2 cup slivered almonds, toasted
- 1/2 cup dried cranberries
Teriyaki Vinaigrette
- 1/4 cup teriyaki sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Marinate the chicken breasts in a 1/4 cup of teriyaki sauce for at least 30 minutes or overnight. Cook the chicken then cool slightly before chopping it into bite sized pieces.
- In a large bowl add in all of the spinach. Top the spinach with the diced chicken, toasted almond, mandarin oranges, and dried cranberries.
- In a glass measuring cup whisk together all of the ingredients for the vinaigrette. Pour enough of the vinaigrette over the salad to coat it, then toss everything together. The vinaigrette can also be served on the side.
Nutrition
Calories: 295kcal | Carbohydrates: 35g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1651mg | Fiber: 5g | Sugar: 27g