Warm Spinach Chicken Mandarin Salad

Warm Spinach Chicken Mandarin Salad

A simple, easy and stunning main dish salad.


  • 1 pound spinach, large stems removed and torn into bite-sized pieces
  • 1 can Mandarin oranges, drained
  • 2 tablespoons oil
  • 1 1/4 pounds boneless, skinless chicken breast cut into 1” pieces
  • 1 small onion, chopped
  • 1 clove garlic, grated
  • 1 teaspoon grated ginger
  • 3 tablespoons water
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons rice wine or white vinegar
  • sliced or slivered almonds or chow mein noodles for garnish


Arrange spinach and oranges on a platter or in a large, shallow bowl.

Heat oil in a medium-sized skillet over medium-high heat. Add the chicken and onions and cook, turning as chicken browns, until chicken is cooked through. Add the ginger and garlic and heat for about a minute. Add the water, soy, honey, and vinegar and stir to bring any browned bits up from the bottom of the pan. Briefly heat, then pour over the spinach and oranges. Toss to coat and sprinkle with almonds or chow mein noodles.


If the bottom of the pan is getting too dark and in danger of scorching as the chicken cooks, add the water in a little early, scrape the pan and continue to cook until the chicken is done.

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