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.
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!