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Dressing/Marinade
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Whisk all the ingredients together.
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Remove 1/4 cup; set aside
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Cover the remaining and chill until ready to be used.
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Salad
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Place the cubed chicken in a zip-seal bag or other sealable container.
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Pour the reserved 1/4 cup of dressing over the chicken; close and toss well.
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Allow the chicken to marinate for at least 30 minutes, up to 4 hours.
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Remove the dressing from the refrigerator and allow to come to room temperature.
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Heat a large skillet/pan over medium high heat; add the oil.
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Pour the chicken and marinade in the pan and cook, 5-8 minutes depending on how thick the chicken has been cubed.
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Once done, set aside while assembling the salad.
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In a large bowl, add the spinach, noodles, and mandarin oranges; toss well.
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Add the cilantro, chicken, and almonds; toss again.
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Whisk the dressing together to re-emulsify then pour it over the salad; toss again.
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Serve and enjoy or cover and chill until ready to be served.
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Serve with the optional red pepper flakes.