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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