Wilted Spinach Salad with Chicken and Mandarin Oranges

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: Serves 4
Cost per Serving: $3.02
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Nutritional Information

Amount per serving
  • Calories: 401
  • Fat: 23g
  • Saturated fat: 6g
  • Protein: 33g
  • Carbohydrate: 16g
  • Fiber: 3g
  • Cholesterol: 84mg
  • Sodium: 403mg


  • 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


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