This Chicken Salad Santa Anna is a delightful twist on traditional salads, combining tender honey-marinated chicken with fresh spinach and crisp vegetables. The dish features a tangy red wine vinegar dressing infused with oregano and a hint of cayenne, creating a perfect balance of sweet and savory flavors. The chicken is quickly stir-fried with sweet peppers, onions, and mushrooms before being tossed with wilted spinach and fresh radishes. It’s a hearty yet light meal thatâÂÂs perfect for lunch or a quick dinner. The combination of texturesâÂÂfrom the crunchy radishes to the tender greensâÂÂmakes every bite exciting. Ideal for weeknight meals or healthy meal prep, this salad brings vibrant international flavors to your table without requiring hard-to-find ingredients.
Chicken Salad Santa Anna
Description
This Chicken Salad Santa Anna is a delightful twist on traditional salads, combining tender honey-marinated chicken with fresh spinach and crisp vegetables. The dish features a tangy red wine vinegar dressing infused with oregano and a hint of cayenne, creating a perfect balance of sweet and savory flavors. The chicken is quickly stir-fried with sweet peppers, onions, and mushrooms before being tossed with wilted spinach and fresh radishes. It&# 226;ÂÂs a hearty yet light meal thatâÂÂs perfect for lunch or a quick dinner. The combination of texturesâÂÂfrom the crunchy radishes to the tender greensâÂÂmakes every bite exciting. Ideal for weeknight meals or healthy meal prep, this salad brings vibrant international flavors to your table without requiring hard-to-find ingredients.Ingredients
Directions
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Prepare the honey dressing by combining 1/3 cup red wine vinegar, honey, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Whisk until smooth and set aside.
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Cut the chicken breasts into thin strips and place them in a bowl. Pour 1/4 cup of the prepared dressing over the chicken, toss to coat evenly, and let marinate for at least 2 hours or overnight. Drain the chicken, reserving the marinade.
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Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the marinated chicken strips and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.
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In the same skillet, add 1/2 cup thinly sliced red sweet peppers, 1/2 cup thinly sliced sweet onion, and 1/2 cup thinly sliced mushrooms. Pour in the reserved marinade and stir-fry for 1 minute until vegetables begin to soften.
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Return the cooked chicken to the skillet. Add 4 quarts packed spinach leaves and toss continuously until the spinach is just wilted, about 1-2 minutes.
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Remove the skillet from heat. Add 1/4 cup sliced radishes and toss gently to mix with the warm ingredients.
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Serve the salad immediately, drizzling with the remaining honey dressing to taste.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 247.5kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.5g8%
- Cholesterol 127.5mg43%
- Sodium 111.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 46.5g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
