Asian Chicken Salad

• 1/4 c. sliced natural almonds
• 1/4 c. oil (canola)
• 2 Tbsp. vinegar (apple cider vinegar)
• 1 Tbsp. lite soy sauce
• 1 tsp. grated peeled fresh ginger
• 1 (6 oz.) pkg. baby spinach leaves (6 c.)
• 1 (10 oz.) pkg. fully cooked chicken breast
• 1 (11 oz.) can mandarin oranges, drained
• 2 scallions, chopped (2 Tbsp.)
• 1/2 c. canned chow mein noodles

1. Heat dry skillet over low heat. Add almonds.
2. Cook, stirring until lightly browned and fragrant, 3 to 4 minutes.
3. Remove from skillet; reserve.
4. Whisk together canola oil, vinegar, soy sauce and ginger.
5. Combine spinach with chicken, oranges and scallions; toss with dressing.
6. Sprinkle with almonds and chow mein noodles. Makes 4 servings.

natural almonds, oil, vinegar, soy sauce, ginger, baby spinach leaves, fully cooked chicken breast, mandarin oranges, scallions, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51523 (may not work)