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Simple Spinach Salad with Oranges and Almonds

A simple salad with a ton of flavour! Featuring curry-spiced chicken, fresh spinach, juicy oranges, almonds and a sweet mango chutney vinaigrette.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad
Servings: 4


For the Chicken

  • 1 tablespoon olive oil
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 chicken breasts boneless and skinless

For the Orange Almond Salad

  • 6 cups baby spinach
  • 1/2 cup almonds toasted and chopped (see note)
  • 2 medium navel oranges segmented
  • Mango Chutney Vinaigrette (see note)


  • Prep the chicken: Combine the oil, lemon juice and spices. Place the chicken on a parchment-lined baking sheet and brush both sides of each breast with the oil mixture.
  • Bake the chicken: Bake at 400°F for 20 to 25 minutes or until the internal temperature of the chicken reaches 165°F. Allow to rest five minutes before slicing against the grain.
  • Make the salad: Arrange the spinach in a large bowl and top with the sliced chicken, orange segments and almonds. Toss with mango chutney vinaigrette and serve!


Almonds: To toast the almonds, spread them on a baking sheet in a single layer. Place in the 400F oven alongside the chicken for 8 to 10 minutes. Allow to cool before chopping.
Mango Chutney Vinaigrette: Find the recipe HERE!