Asian Spinach & Chicken Salad with Tangerines

Lunch

Sweet and tangy, this salad can be eaten on its own or with the addition of grilled or roasted seafood, chicken or beef. Oranges and grapefruit can be substituted for the tangerines and arugula, watercress, or lamb’s lettuce make a tasty addition to the spinach. If you’re packing it for lunch put the dressing in a small plastic container so the salad won’t wilt.

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1 cup red onion, sliced
1 teaspoon rice vinegar
1-1/2 cups fresh spinach
1-1/2 cups frisee lettuce
1 cup tangerine, sectioned
1/2 teaspoon sesame seeds, toasted
1 pound grilled chicken breast
2 oz sesame ginger vinaigrette (see main menu)
Salt and pepper to taste

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1. In a large bowl, combine onion and rice vinegar.
2. Add greens and tangerines and toss with sesame ginger vinaigrette.
3. Place grilled sliced chicken on salad
4. Adjust seasoning. Garnish with sesame seeds.

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Serving Size 1 serving

Servings Per Recipe 4

Calories 290

Calories from Fat 242 (83% of tot cal)

Total Fat 27g – 42%

Saturated Fat 2g – 10%

Cholesterol 52mg-2%

Sodium 16mg – 5%

Total Carbo 3g – 12%

Dietary Fiber 3g – 10%

Sugars 12g

Protein 2g

Vitamin A 131%

Vitamin C 50%

Calcium 4%

Iron 6%

Calorie Diet 2000

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your caloric intake.

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Asian Spinach & Chicken Salad with Tangerines