Tasty Chicken Salad with Asian Flavors

With salads on everyone's mind this week, due to the really hot weather we have been having here in Southern California, I remembered this great recipe which is essentially grilled chicken brushed with a soy-spice mixture, then served on bed of spinach and drizzled with a soy vinaigrette.

At only 478 calories per serving, and easy to make, why not give it a try?

Ingredients (serves 6)

Soy Vinaigrette:

• 1/3 cup red wine vinegar
• 1 tablespoon soy sauce
• 3 cloves garlic, minced
• 1/2 cup olive oil
  

Chicken/Salad:

• 9 cups torn fresh spinach
• 1 11-ounce can mandarin orange sections, drained
• 1 large red onion, thinly sliced
• 6 medium skinless, boneless chicken breast halves (about 1 1/2 pounds)
• 1/4 cup soy sauce
• 1 tablespoon cooking oil
• 1 tablespoon honey
• 1 teaspoon five-spice powder
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 2 avocados, peeled and sliced

Recipe

1. First make the soy vinaigrette. In a small bowl, combine the red wine vinegar, soy sauce, and garlic. Whisk in the olive oil, set aside.
2. In a large bowl, combine the spinach, oranges, and onion; toss to mix.
3. Rinse the chicken in cold water; pat dry with paper towels.
4. In a small bowl, combine the soy sauce, oil, honey, five-spice-powder, garlic and ginger. Brush the chicken with the soy-spice mixture.
5. Grill the chicken in an uncovered grill directly over medium coals or 6 to 7 minutes. Turn and brush with the soy-spice mixture and cook for 6 to 7 minutes more.
6. Divide the spinach mixture among 6 individual plates. Slice each chicken breast into 1/2-inch thick slices. Place the chicken on the spinach. Arrange the avocado slices around the chicken.
7. Drizzle each salad with some of the vinaigrette.

Nutritional Information Per Serving:

478 calories; 27 g protein; 20 g carbohydrate; 34 g total fat (5 g saturated); 60 m cholesterol; 989 mg sodium; 1,185 mg potassium.