Warm spinach-chicken salad

Yield: 4 servings

Measure Ingredient
[ Diff ] -- GEnie
1 tablespoon Olive Oil
1 teaspoon Garlic -- Finely chopped
½ teaspoon Cornstarch
¼ teaspoon Thai Sweet Black Bean Sauce
¼ teaspoon White Pepper
5 ounces Chicken breast -- sliced
1 bunch Fresh spinach; washed --
Dried
Stemmed
½ cup Red onions -- Thinly sliced
½ cup Mushrooms -- Sliced
½ cup Olive oil
1 tablespoon Garlic -- Chopped
1 teaspoon Black Pepper
¼ cup Rice Vinegar
¼ cup Dry White Wine
2 tablespoons Soy Sauce
MARINADE-----
CHICKEN-----
DRESSING-----

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Combine marinade ingredients in a small bowl.

Add chicken & mix with marinade. Cover and refrigerate 3 hours. Place spinach in a large bowl, arrange sliced onions & mushrooms in a circle on top.

Heat olive oil in a small saucepan over high heat. Add garlice and saute', stirring constantly, for 3 minutes. Stir in remaining ingredients and bring to boil; boil for 1 minute. Pour chicken & dressing onto salad and serve.

Posted on PRODIGY, December 1993; Formatted by Elaine Radis BGMB90B; GEnie, E.RADIS

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