Makes 4 servings.
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
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
- 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.
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.