Chinese Spinach Chicken Salad

by Whiski Business on April 26, 2011

Chinese Spinach Chicken Salad

I had me a hankerin for some Chinese Chicken Salad. Plain old lettuce wasn’t going to cut it. I love spinach and it’s so much better for you. At least that’s what Popeye says. Sing along with me—–I’m Popeye the Sailor Man. I’m strong to the “Finich” ’cause I eats me spinach. I’m Popeye the sailor maaaaaan!

I whisked together the soy sauce, sesame seed oil, sesame seeds, ground ginger, and garlic powder.

I let the chicken hang out in this yummy bath while I washed and prepped the vegetables.




Wash the snow peas and bean sprouts, slice the green onion and trim the spinach if needed. Get everything ready to assemble the salad.

I use a heavy cast iron grill pan to grill my chicken, love it! You can bake or broil it if you’d rather. Make sure to toast the almonds too, really increases the flavor.

Here I should have a picture of of the Maifun, but I had too many things going and not enough hands. I fried it in hot oil so it poofs up!

You lay it on the platter, top with the spinach, bean sprouts, green onion, mandrin oranges, snow peas, almonds, and the sliced cooked chicken. Dress with your favorite Asian dressing.It looks delicious and tastes even better.

Chinese Spinach Chicken Salad

Serve 4

prep and cook time 30 minutes


4 Boneless Skinless Chicken Breasts

1/2 package Maifun (found in the Asian section of the store)

1 package Baby Spinach

3 Green Onions Sliced

1 C Bean Sprouts

1 C Snow Peas

1/2 C Slivered Almonds

1 small can Mandarin Oranges

1/4 C Soy Sauce

2 Tbls Sesame Seed Oil

1 Tbls Sesame Seeds

1/4 teas Ground Ginger

1 teas Garlic Powder

2 C Vegetable Oil

Asian Salad Dressing

Mix soy sauce, sesame oil and seeds, ground ginger, and garlic powder together. Marinate the chicken breasts in it while your get the vegetables ready. Wash all the vegetable and pat dry.

Heat oil on high heat to fry the Maifun. Be very careful—they poof up fast. Fry them and drain on lots of paper towels. You can use crispy chow mein noodles in place of the Maifun if  you’d like.

Grill, bake or broil the chicken until fork tender. Usually about 15 minutes. Toast the slivered almonds in a small frying pan.

Arrange the Maifun on a platter, top with the spinach, bean sprouts, snow peas, mandarin oranges, green onions, toasted almonds and the chicken on top. Add as much dressing as  you like. SOOOO GOOOD!



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