Stir fry chicken and baby spinach salad with mandarin oranges and tofu

What you need:

1 (approximately 4 oz) Boneless skinless chicken breast, cubed

Fresh baby spinach

A small can of mandarin oranges in its own juice, separated. Reserve juice for dressing.

1/8 Onion (color of your choice) diced or sliced

1/8 block of Firm tofu

Toppings of your choice (I used crushed Saltines)

Reduced sodium soy sauce

Extra virgin olive oil

Mrs. Dash Lemon Pepper blend

Directions

1. Heat approximately 2 tbs olive oil and soy sauce in non-stick skillet, add chicken. Stir fry until cooked through, adding Mrs. Dash at last 2 minutes. If the oil cooks down and chicken starts to char before it's done cooking, add a bit more oil and soy sauce. When chicken is done cooking, use half for your salad, and refrigerate the rest for another salad. You're only using half a serving because you'll replace the remaining serving size with tofu to balance the protein while cutting back on saturated fat.
2. Over a bed of rinsed baby spinach, layer remaining ingredients according to your preference.
3. Crumble tofu on top just before you add the chicken. Tofu can be added to stir fry with chicken, but I added mine fresh.
4. Pour reserved juice from the mandarin oranges over salad as dressing. Save remaining juice and oranges for another salad or a snack later in the day.

Nutrition Facts:

Calories: 304

Calories from fat: 144.5

Total fat: 16.5

Saturated Fat: 2.2 g

Trans Fat: 0 g

Polyunsaturated Fat: 2.15 g

Monounsaturated: 10.2 g

Cholesterol: 34 mg

Sodium: 720.5 mg

Total Carbs: 17 g

Dietary Fiber: 3

Sugars: 11.05 g

Protein: 22 g