Orange Sesame Spinach Salad with Chicken Source: Canadian Living Magazine: April 2009 Portion size 4 Ingredients 2 orangeoranges 2 boneless skinless chicken breastboneless skinless chicken breasts 4 cups (1 L) packed baby spinach leafbaby spinach leaves 2 cups (500 mL) packed torn romaine lettuce 2 cups (500 mL) torn radicchio leafradicchio leaves 3 green oniongreen onions, (green parts only), sliced 1 cup (250 mL) blanched snow peasnow peas 1/2 cucumbercucumbers, sliced 1/3 cup (75 mL) toasted sliced almondalmonds Orange Sesame Dressing: 1/4 cup (60 mL) vegetable oil 2 tbsp (30 mL) rice vinegar 1 tbsp (15 mL) sesame oil 2 tsp (10 mL) sodium-reduced soy sauce 1 tsp (5 mL) sesame seeds  Orange Sesame Spinach Salad with Chicken recipe - Canadian Living 09/25/13 11:16 AM 1/2 tsp (2 mL) Dijon mustard 1 pinch granulated sugar 1 pinch pepper Preparation Cut peel and white pith from oranges; cut segments from membranes, reserving juice. Set aside. Orange Sesame Dressing: In bowl, whisk together vegetable oil, rice vinegar, sesame oil, soy sauce, sesame seeds, Dijon mustard, granulated sugar, pepper and 1 tbsp (15 mL) of the reserved orange juice. In separate bowl, toss chicken with 2 tbsp (25 mL) of the dressing; cover and refrigerate for 30 minutes. Transfer chicken to foil-lined baking sheet; bake in 375°F (190°C) oven until no longer pink inside, about 25 minutes. Let cool enough to handle; cut into 1-inch (2.5 cm) cubes. (Make-ahead: Refrigerate chicken and dressing in separate airtight containers for up to 3 days.) In large bowl, toss together baby spinach, romaine lettuce, torn radicchio, green onions, snow peas, cucumber, chicken and remaining dressing. Sprinkle with toasted almonds and orange segments.
Posted on: Wed, 25 Sep 2013 15:18:27 +0000
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