This Mandarine Orange Spinach Salad with Chicken and a Lemon Honey Ginger Dressing is out of this world delicious! You have to try this one!
Salads used to seem so boring me, I never used to opt for a salad as my main meal but I’ve learned that all it takes are some exciting flavors going on I seriously love them! This spinach salad combines basic ingredients but together they create some bold and irresistible flavors! Here you’ll find Asian flare combined with a California twist. It’s packed with vibrant, nutritious veggies and plenty of protein from the chicken and toasted almonds. And can I tell you how obsessed I am with these wonton strips? Completely, utterly obsessed! You may look at it and go, uh, cinnamon + wonton strips on an Asian salad? Huh? No. Don’t question. Just taste for yourself :). I had them on a salad once at a restaurant which they paired with fried orange chicken – ever since I’ve been in love. And you guys, don’t even get me started on this dressing (can you tell I really REALLY love this salad?)! I want to eat this dressing on everything! One of my new favorites for sure!
My mom was over for lunch and she dubbed this one of the best salads she’s ever eaten and I’d definitely have to agree. Later she added “it is to die for!” and “this dressing should have a patent.” Love that last one. So, you don’t have to take my word for it, my mom can be a tough critic and she couldn’t stop raving about this salad!
Make this one ASAYGH (as soon as you get home)! Seriously. And have friends over to share because it makes one BIG salad.
- 1/4 cup olive oil
- 1/4 cup canola oil
- 1 tsp lemon zest
- 3 1/2 Tbsp fresh lemon juice
- 2 Tbsp honey
- 2 Tbsp peeled and grated ginger
- 1 clove garlic
- 1 tsp dijon mustard (Emeril's is the only way to go)
- 1/4 - 1/2 tsp salt, to taste
- 12 wonton wrappers, sliced into 1/2-inch thick strips
- Vegetable oil, for frying
- 1 lb boneless skinless chicken breast, grilled and sliced
- 1 cup sliced almonds, toasted
- 10 oz baby spinach
- 2 cups snow peas, sliced into halves
- 1 1/2 cups matchstick carrots
- 1 red bell pepper, seeded and diced
- 1 1/2 (15 oz) cans mandarine oranges (no sugar added), drained well (fresh would work too)
- 1/2 cup cilantro, stems removed
- Black and white sesame seeds, for garnish (optional)
- For the dressing:
- Add all ingredients to a blender and pulse until well emulsified and ginger and garlic are finely minced. Pour into an airtight container and all to rest in refrigerator while preparing salad (shake or stir before adding to salad).
- For the wonton strips:
- Heat about 3/4 to 1-inch of oil in a skillet to 360 degrees (maintain this temperature, reduce heat as needed). Add just enough wonton strips without overcrowding. Fry just until halfway cooked, then using metal tongs (grabbing as many as you can at once) rotate to opposite side and cook until just lightly golden. Remove and drain on a plate lined with paper towels. Immediately sprinkle lightly with cinnamon and salt before they dry.
- For the salad:
- Add all salad ingredients to a large salad bowl and toss. Drizzle with dressing and gently toss. Top each serving with desired amount of wonton strips and optional sesame seeds. Serve immediately.
- Recipe source: Cooking Classy