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Stir-Fry Chicken Salad Recipe

Stir-Fry Chicken Salad is a popular Continental Salad
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
Stir Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 9 ounces - boneless, skinless Chicken breast halves, cut into thin strips
  • 3 tbsp - white wine Vinegar
  • 1 tbsp - 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
  • How to Make Stir-Fry Chicken Salad:

    1. Place chicken in a plastic bag set in a deep bowl.
    2. In a small bowl, stir together vinegar, oil, mustard, sugar, salt, paprika and pepper.
    3. Pour over chicken pieces. Cover the bag.
    4. Marinate chicken in the refrigerator for 2 to 5 hours, turning bag frequently.
    5. In a large bowl, combine spinach, tomatoes, carrot, radishes and mushrooms.
    6. Chill covered until serving time.
    7. Spray a cold wok or large skillet lightly with non-stick cooking spray.
    8. Preheat over medium-high heat.
    9. Drain chicken, reserving marinade.
    10. Stir-fry chicken for 2-3 minutes or until no longer pink.
    11. Add marinade and heat till boiling.
    12. Pour hot chicken mixture over salad mixture.
    13. Toss to combine.
    14. Serve immediately.





     

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