From Free Press Journal
Ingredients
9 ounces of boneless, skinless chicken breast halves, cut into thin strips
3 Tbsp. of white wine vinegar
1 tbsp. of olive oil
2 tsp. Dijon mustard
2 tsp. sugar
1 tsp. salt
1/8 tsp. paprika
dash of black pepper
4 cups torn fresh spinach leaves
10 cherry tomatoes
1/2 cup shredded carrot
1/2 cup sliced radishes
1/2 cup finely chopped mushrooms
Method:
- Place chicken in a plastic bag set in a deep bowl.
- In a small bowl, stir together vinegar, oil, mustard, sugar, salt, paprika and pepper.
- Pour over chicken pieces. Cover the bag.
- Marinate chicken in the refrigerator for 2 to 5 hours, turning bag frequently.
- In a large bowl, combine spinach, tomatoes, carrot, radishes and mushrooms.
- Chill covered until serving time.
- Spray a cold wok or large skillet lightly with nonstick cooking spray.
- Preheat over medium-high heat.
- Drain chicken, reserving marinade.
- Stir-fry chicken for 2 to 3 minutes or until no longer pink.
- Add marinade and heat till boiling.
- Pour hot chicken mixture over salad mixture.
- Toss to combine.
- Serve immediately.
Makes: 4 servings
Non Veggies Index
