Directions:
- On two salad plates, arrange spinach, oranges, mushrooms and onion; set aside. In a skillet, saute chicken and walnuts in oil until chicken is no longer pink.
- In a small bowl, combine the cornstarch, ginger, orange juice and vinegar until smooth; stir into the chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Pour over salads and serve immediately. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.95 Kcal (1938 kJ) | ||
| Calories from fat | 239.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.63g | 41% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 376.49mg | 16% | |
| Potassium | 818.73mg | 17% | |
| Total Carbs | 24.71g | 8% | |
| Sugars | 11.02g | 44% | |
| Dietary Fiber | 4.75g | 19% | |
| Protein | 29.06g | 58% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 0.6mg | 4% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 114.81 Kcal (481 kJ) | ||
| Calories from fat | 59.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.6g | 41% | |
|---|---|---|---|
| Cholesterol | 16.59mg | 22% | |
| Sodium | 93.37mg | 16% | |
| Potassium | 203.05mg | 17% | |
| Total Carbs | 6.13g | 8% | |
| Sugars | 2.73g | 44% | |
| Dietary Fiber | 1.18g | 19% | |
| Protein | 7.21g | 58% | |
| Vitamin C | 8.1mg | 54% | |
| Iron | 0.2mg | 4% | |
| Calcium | 14.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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