Spinach Asian Salad

Chicken salad

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

Yields1 Serving

 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

1

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

2

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

3

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

4

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

Ingredients

 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

Directions

1

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

2

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

3

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

4

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

Spinach Asian Salad