Chicken Spinach Salad with Spicy Vinaigrette

Use bagged spinach and matchstick carrots to cut down on the preparation time. Cooked shrimp also works in this dish.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 494
  • Calories from fat: 27%
  • Fat: 14.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 4.5g
  • Protein: 25.5g
  • Carbohydrate: 63.4g
  • Fiber: 2.8g
  • Cholesterol: 60mg
  • Iron: 3.4mg
  • Sodium: 490mg
  • Calcium: 68mg


  • 8 ounces uncooked bean threads (cellophane noodles)
  • 1/2 cup rice vinegar
  • 2 tablespoons sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons peanut oil
  • 4 teaspoons chile paste with garlic
  • 1/2 teaspoon sesame oil
  • 2 cups shredded roasted skinless, boneless chicken breast
  • 4 cups fresh baby spinach
  • 1 cup julienne-cut carrot
  • 1/4 cup finely chopped dry-roasted peanuts


  1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain well.
  2. While noodles cook, combine rice vinegar and next 5 ingredients (rice vinegar through sesame oil) in a large bowl.
  3. Add noodles and chicken to vinegar mixture; toss to coat. Arrange 1 cup spinach and 1/4 cup carrot on each of 4 plates. Top each serving with 1 1/2 cups chicken mixture; sprinkle each serving with 1 tablespoon peanuts.
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