Stir-Fry Chicken Salad

Recipe by
Total Time:
6 hours
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Stir-Fry Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Cauliflower and Egg Salad, Best Summer Salad, Easy Yum Talay (Spicy Seafood Salad)

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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

  • 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 non-stick cooking spray.
  • Preheat over medium-high heat.
  • Drain chicken, reserving marinade.
  • Stir-fry chicken for 2-3 minutes or until no longer pink.
  • Add marinade and heat till boiling.
  • Pour hot chicken mixture over salad mixture.
  • Toss to combine.
  • Serve immediately.