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Four-Season Warm Asian Salad (With Spinach)

This stunning looking salad with a perky soya-lime dressing works deliciously in winter with clementines, in summer with succulent peaches and with mangos any old time. Now that’s smart use of fresh ingredients all year long! And with only a smidgen of oil, it’s far from high fat, calorie shy and loaded with nutrients.
Prep Time: 15 min
Cook Time: 15 min


¼ cup sherry
2 tbsp soy sauce
2 tbsp lime juice, fresh
2 tsp fish sauce
2 tsp sugar
1 tsp hot-garlic chili sauce
8 cups baby spinach
½ English cucumber
3 - 4 clementine
1 mango, small
3 peaches, ripe
3 nectarines, ripe
½ cup basil, fresh, shredded
½ cup mint, fresh, shredded
1 tbsp canola oil
1 lb chicken strips
1 lb chicken, cut into bite-size pieces 1/2 inch (1.25 cm)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Prepare the dressing by whisking sherry with soya sauce, lime juice, fish sauce, sugar and hot-garlic chili sauce. Place the spinach in a large bowl. Slice the cucumber in half lengthwise, then use a spoon to scrape out and discard seeds. Thinly slice the cucumber and add to the spinach. If using clementines, peel and separate into segments or coarsely chop. Or peel mango or peaches, slice from pit and coarsely chop. Add to spinach. Sprinkle in the basil.

  2. Just before serving, heat a large wide frying pan over medium heat. Add the oil and tip the pan to evenly coat the bottom. Add the chicken pieces, trying to keep them from touching each other. Cook until light golden, from 2 to 3 minutes a side. Then reduce heat to low. Cover and continue cooking until chicken feels springy when pressed, about 2 to 3 more minutes a side.

  3. Whisk the dressing and pour over the chicken in the pan. Stir about a minute to heat and give chicken a chance to absorb a little of the dressing. Immediately pour over the spinach mixture, toss and serve.

Helpful Tip

You can use up whatever goodies you may have lurking in your vegetable crisper. Consider adding blanched bite-size pieces of asparagus or snow peas, sliced celery, sliced mushrooms, julienned red or orange pepper, shredded lettuce, sliced red or green onions, snipped chives or bean sprouts. It also works well with cooked chicken pieces. Simply heat in a frying pan in the sauce, stirring constantly.

Nutrition Info

Per 300 g serving Amount
Protein40 g
Fat6 g
Saturated Fat1 g
Carbohydrate17 g
Fibre4 g
Sugar9 g
Cholesterol95 mg
Sodium730 mg
Per 300 g serving % Daily Value
Vitamin A35
Vitamin C60
Vitamin B643
Vitamin B1220