Warm spinach-chicken salad
4 servings
Ingredients
| Quantity | 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----- | ||
Directions
-
-
-
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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