Chinese Spinach Chicken Salad

Mix soy sauce, sesame oil and seeds, ground ginger, and garlic powder together. Marinate the chicken breasts in it while your get the vegetables ready. Wash all the vegetable and pat dry.

Heat the vegetable oil on high heat to fry the maifun rice noodles. Be very careful—they poof up fast. Fry them and drain on lots of paper towels. You can use crispy chow mein noodles in place of the maifun if you’d like.

Grill, bake or broil the chicken until fork tender and done, usually about 15 minutes. Toast the slivered almonds in a small frying pan on medium heat.

Arrange the maifun on a platter, top with the spinach, bean sprouts, snow peas, mandarin oranges, green onions, toasted almonds and the chicken on top. Add as much dressing as you like. Sooo good!

I’m Popeye the sailor maaan!