View step-by-step instructions

Makes 4 servings.

Ingredients

2 six-ounce skinless and boneless chicken breasts

3 cups fat-free, reduced-sodium chicken broth

3 cups baby spinach, lightly packed

4 leaves bok choy

1/2 cup sliced scallions, green and white parts

2 clementines

1 tablespoon fresh lime juice

1 tablespoon rice vinegar

1 teaspoon reduced-sodium soy sauce

1 teaspoon grated ginger

1/2 teaspoon Sriracha sauce (optional)

1/4 teaspoon salt

Freshly ground black pepper

2 teaspoons toasted sesame oil

1/4 cup sliced almonds, toasted

Directions

• In medium saucepan, place chicken and broth over medium-high heat.
• When bubbles just appear, about 8 minutes, reduce heat and cook with liquid simmering until an instant-read thermometer registers 165 degrees when inserted into thickest part of breast, about 20 minutes.
• Cool chicken in broth until cool enough to tear into bite-size pieces. Pour broth through strainer lined with paper towel, and reserve for another use.
• Place spinach in salad bowl. Cut white part of bok choy leaves crosswise into thin slices, and add to spinach. Reserve green, leafy part to use in soup or stir-fry.
• Add scallions, and arrange chicken over greens.
• Cut one clementine crosswise into thin slices. Remove peel, separate slices into thin wedges, and add to salad.
• Halve remaining clementine crosswise, and squeeze juice into small bowl.
• Add lime juice, vinegar, soy sauce, ginger, Sriracha sauce (if using), salt and 3 to 4 grinds pepper, whisking to combine. Whisk in oil.
• Pour dressing over salad. Sprinkle with almonds.
• To serve, toss salad and divide among 4 wide salad bowls or medium-sized plates.

Nutrition information

Serving size: 1/4 of recipe. Amount per serving: 185 calories, 7g total fat, (1g saturated fat), 10g carbohydrates, 23g protein, 2g dietary fiber, 290mg sodium.

Source: American Institute for Cancer Research