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Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds

Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds can be made with leftover grilled chicken if you’re lucky enough to have some! Use the Salads Index to find more recipes like this one!

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Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds found on KalynsKitchen.com

There are a lot of good reasons to eat spinach, whether or not you’re trying to lose weight.  But when I am trying to eat mostly protein and vegetables, a big spinach salad like this is one of my favorite things to have for dinners. I made this Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds on a day when I had some mushrooms in the fridge begging to be used, but they’re definitely optional.  You could also make the salad with some other type of greens, but spinach is such a nutritional powerhouse, and it’s delicious with the Asian-flavored dressing in this salad.

Why should you love spinach salads?  Spinach is so nutritious that it’s considered one of the Superfoods. It’s also listed as one of The World’s Healthiest Foods, The Top Ten Healthiest Foods for Spring, and is a good source for Vitamin A, Folic Acid, Vitamin C, and Potassium.   And even better, spinach is low in calories.

Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds found on KalynsKitchen.com

I like Szeged Chicken Rub, but season the chicken with any spice you like. I cooked the chicken in a stove-top grill pan, but you could also saute it. The chicken is done when it’s slightly browned on both sides and feels firm (but not hard) to the touch. When the chicken has cooled enough to handle, cut it into strips.Whisk together the olive oil, rice vinegar, soy sauce, Splenda or Stevia (or sweetener of your choice), sesame oil, ginger puree, and Sriracha to make the dressing.

Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds found on KalynsKitchen.com

If you’re using mushrooms, cut them into thick slices. Saute the mushrooms in a little olive oil. While the mushrooms cook, cut up the red pepper strips. Toss the spinach, red peppers and mushrooms with the dressing. Arrange the spinach mixture on a plate, lay the chicken slices over the top, and sprinkle with almonds.

Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds found on KalynsKitchen.com

More Tasty Salads with Spinach:

Strawberry Spinach Salad with Almonds and Dill from Kalyn’s Kitchen
Strawberry Spinach Salad with Poppyseed Dressing from Jeanette’s Healthy Living
Spinach Salad Recipe with Marinated Garbanzo Beans and Feta Cheese from Kalyn’s Kitchen

Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds

This tasty salad would be great made with leftover grilled chicken or rotisserie chicken.

Ingredients:

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 cup sliced sweet mini-peppers or red pepper strips (red, yellow, or orange)
  • 4-6 oz. sliced mushrooms, sauteed
  • 1/4 cup slivered almonds
  • 2-3 green onions, sliced
  • 4 handfuls baby spinach (I buy prewashed spinach, wash if needed)

Dressing Ingredients:

  • 2 T rice vinegar
  • 1 1/2 T soy sauce
  • 2 tsp sweetener of your choice
  • 1/2 tsp. sesame oil
  • 1/4 tsp. ginger puree (also called ground ginger)
  • 1/4 tsp. Sriracha Sauce (or more if you want it spicy)
  • 2 T olive oil

Directions:

  1. Whisk together dressing ingredients, set aside.
  2. Trim all visible fat and membranes from chicken breasts.
  3. Season both sides with salt and pepper and other seasoning of your choice and grill until well done (I used a stove-top grill pan and grilled about 4 minutes on each side).
  4. Let cool.
  5. Slice peppers into rings or strips, discarding stem and seeds.
  6. Saute mushrooms in small amount of olive oil until soft, about 5 minutes.
  7. Cut chicken breasts into strips.
  8. To assemble salad toss the spinach, mushrooms, and pepper strips with the dressing and arrange the mixture on two salad plates.
  9. Place sliced chicken over the spinach mixture, sprinkle with almonds, and serve.

Notes:

This recipe created by Kalyn.

All images and text ©

Low-Carb Diet / South Beach Diet Suggestions:
Made with a sugar-free sweetener of your choice, this Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds would be a great main-dish salad for a low-carb diet plan or any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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16 comments on “Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds”

  1. Hi Ruby,
    I think I'll try your version of dressing with less oil. Sounds Good!

  2. The dressing was so tasty. I increased the ginger and omitted the olive oil. I found there was enough oil in the dressing with just the tiny bit of sesame oil. I'm not 100% south beach but I like to go low carb/low cal and I found the olive oil was too many calories and it wasn't missed anyway! This is now my go-to dressing 🙂

  3. Thank You! I am hitting my head on the desk. I edited the recipe a little and was moving olive oil to the end of the dressing ingredient list and I must have gotten distracted. Just fixed it.

  4. Is there supposed to be olive oil in the dressing? The photo states olive oil but it's not in the ingredient list.

  5. Is there olive oil in the dressing? The photo states olive oil but it's not in the ingredient list.

  6. Thanks everyone. So glad you guys are liking this!

  7. I love the almonds! They add a nice crunch!

  8. Looks great, Kalyn! It's the time of year when we eat a big salad often for dinner. This will have to go into the rotation!

  9. This is my kind of salad. I'd use rotisserie chicken in a pinch, too.

  10. How much different is rice wine vinegar from rice vinegar? My store only ever has the rice wine vinegar and I always wonder.

  11. What a healthy salad and so pretty too! Love the mushrooms and peppers in it.
    Sam

  12. That looks delish! I might have to make it with some leftover fish!

  13. Here’s my submission for Herb Blogging Weekend #27.
    Have a great weekend!

    http://www.christinecooks.blogspot.com/2006/04/cest une soupe rustique.html

  14. I adore spinach. That photo is positively mouthwatering. What a delish sounding recipe–and so easy. Thanks! And thanks, as always, for hosting Weekend Herb Blogging–I’m definitely addicted to it. : )

  15. Yum, yum and more yum!

  16. Kalyn, looks like you and I were channeling each other!!! My WHB post is for an Asian flavored salad too. 🙂 Yours looks delicious.

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