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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