Chicken salad

Spinach Asian Salad


January 29, 2016

This light asian salad can be made with tofu of chicken breast. Apple and fresh ginger dressing make this a refreshing lunch or dinner.


1Place the chicken (or tofu) and apple in a large bowl and set aside.

2In a small bowl, mix together the lime juice, orange juice, oil, soy sauce, mirin, and ginger, then pour over the chicken and apple mixture.

3Sprinkle the parsley, cilantro and scallion over the top and gently toss to mix. (May be refrigerated for several hours, if desired.)

4To serve, place the spinach leaves on a plate and spoon the chicken (or tofu) mixture on top.


1 c. cubed firm tofu (low fat) OR cooked chicken breast

1 small apple, cored and cubed (approx. 3/4 c.)

1 Tbsp. lime juice

1 Tbsp. unsweetened 100% orange juice

2 tsp. olive or safflower oil

1/2 Tbsp. light soy sauce

1/2 Tbsp. mirin

1/2-inch piece of fresh ginger, finely grated

1/8 c. chopped fresh cilantro

1 scallion or 1/4 red onion, thinly sliced

1/2 lb. baby spinach leaves


Nutrition Facts

Total Fat4
Total Carbohydrates9