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Teriyaki Chicken and Spinach Salad

Prep Time:

30 minutes

Cook Time:

10 minutes


6 Servings



About the Recipe

A fresh and delicious Asian inspired salad served with a teriyaki vinaigrette!

Christie's Take

I'm picky when it comes to salad. The ingredients pairing needs to make sense, hydrate me and needs to be filling on top of tasty. LOVE this recipe and it's adaptability. Not going to lie, this has a high upfront cost but it's about as much as you'd pay for 1/2 a salad at a restaurant! This averages out to about $8-10 per serving if you had to buy everything at once. The good thing is that it'll be cheaper to keep making this recipe since now you have all the ingredients to rinse and repeat, bringing down the cost to <$5 per serving. Keep this recipe cheap by going to your local farmers market and buying in bulk on seasonings and condiments like teriyaki sauce and rice vinegar .


  • 10 ounce bag baby spinach

  • 2 chicken breasts

  • 1/4 cup teriyaki sauce

  • 10.5 ounce can mandarin oranges, drained

  • 1/2 cup slivered almonds, toasted

  • 1/2 cup dried cranberries

Teriyaki Vinaigrette

  • 1/4 cup teriyaki sauce

  • 1/4 cup rice wine vinegar

  • 1 tablespoon honey

  • 1 tablespoon water

  • 2 teaspoons dark sesame oil

  • 1/2 teaspoon fresh ginger, finely grated

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

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