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Teriyaki Chicken and Spinach Salad
A fresh and delicious Asian inspired salad served with a teriyaki vinaigrette!
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
4
servings
Calories:
295 kcal
Course:
Salad, Dinner
Cuisine:
Asian
Ingredients
- 10 ounces baby spinach
- 2 chicken breast
- 1/4 cup teriyaki sauce
- 10.5 ounce canned mandarin oranges drained
- 1/2 cup almonds toasted, slivered
- 1/2 cup dried cranberries
Teriyaki Vinaigrette
- 1/4 cup teriyaki sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil toasted
- 1/2 teaspoon ginger grated fresh
- 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.
Cup of Yum
Nutrition Information
Calories
295kcal
(15%)
Carbohydrates
35g
(12%)
Protein
20g
(40%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
36mg
(12%)
Sodium
1651mg
(69%)
Fiber
5g
(20%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 295
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 20g | 40% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 1651mg | 69% |
| Fiber | 5g | 20% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.