Asian Chicken Salad - cooking recipe

Ingredients

1/4 c. sliced natural almonds
1/4 c. oil (canola)
2 Tbsp. vinegar (apple cider vinegar)
1 Tbsp. lite soy sauce
1 tsp. grated peeled fresh ginger
1 (6 oz.) pkg. baby spinach leaves (6 c.)
1 (10 oz.) pkg. fully cooked chicken breast
1 (11 oz.) can mandarin oranges, drained
2 scallions, chopped (2 Tbsp.)
1/2 c. canned chow mein noodles

Preparation

Heat dry skillet over low heat. Add almonds.
Cook, stirring until lightly browned and fragrant, 3 to 4 minutes.
Remove from skillet; reserve.
Whisk together canola oil, vinegar, soy sauce and ginger.
Combine spinach with chicken, oranges and scallions; toss with dressing.
Sprinkle with almonds and chow mein noodles. Makes 4 servings.