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Wilted Spinach Salad with Chicken and Mandarin Oranges

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 10 mins
Cook time 20 mins
Yield Serves 4


  • 4 boneless, skinless chicken breast halves, about 6 oz. each, pounded 1/2-inch thick
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 small red onion, sliced
  • 1/4 cup red wine vinegar
  • 8 cups baby spinach (about 5 oz.)
  • 1 11-oz. can mandarin orange sections, drained
  • 1/2 cup dry roasted peanuts, chopped

Nutrition Information

  • calories 401
  • fat 23 g
  • satfat 6 g
  • protein 33 g
  • carbohydrate 16 g
  • fiber 3 g
  • cholesterol 84 mg
  • sodium 403 mg

How to Make It

  1. Season chicken with salt and pepper. Melt 1 Tbsp. butter with 1 Tbsp. oil in a large skillet over medium-high heat. Add two chicken breast halves; cook until no longer pink in center, about 3 minutes per side. Remove to a plate; cover with foil. Repeat with remaining butter, oil and chicken.

  2. Pour out all but 1 Tbsp. fat from skillet. Sauté onion for 3 minutes. Add vinegar, raise heat to high and boil until reduced, about 2 minutes. Reduce heat to medium-low; add spinach and mandarin oranges. Sauté until spinach has wilted, about 1 minute. Season with salt and pepper.

  3. Slice chicken. Divide spinach mixture among 4 plates. Serve with chicken and top with peanuts.