Stir Fried Chicken Salad Recipe
Ingredients
| Chicken breast halves | 9 Ounce, boned and skinless cut into thin strips | |
| White wine vinegar | 3 Tablespoon | |
| Cooking oil/Olive oil | 1 Tablespoon | |
| Dijon style mustard | 2 Teaspoon | |
| Sugar | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Paprika | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Spinach | 4 Cup (64 tbs) | |
| Cherry tomatoes | 10 , halved | |
| Shredded carrot | 1⁄2 Cup (8 tbs) | |
| Jicama | 1⁄2 Cup (8 tbs), peeled and cut into thin bite size strips | |
| Sliced radishes | 1⁄4 Cup (4 tbs) | |
| Nonstick spray coating | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 928 Calories from Fat 436
% Daily Value*
Total Fat 50 g76.5%
Saturated Fat 8.3 g41.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 954.2 mg39.8%
Total Carbohydrates 35 g11.7%
Dietary Fiber 9.4 g37.7%
Sugars 13.1 g
Protein 83 g167%
Vitamin A 517.2% Vitamin C 134.8%
Calcium 18.8% Iron 24.3%
*Based on a 2000 Calorie diet
Directions
In a small bowl stir together vinegar, oil, mustard, sugar, salt, paprika, and pepper.
Pour over chicken; close bag.
Marinate chicken in the refrigerator for 2 to 5 hours, turning bag frequently.
Meanwhile, in a large bowl combine spinach, tomatoes, carrot, jicama, and radishes.
Cover and chill till serving time.
Spray a cold wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Drain chicken, reserving marinade.
Stir fry chicken for 2 to 3 minutes or till no longer pink.
Add marinade and heat till boiling.
Pour hot chicken mixture over salad mixture.
Toss to combine.
Chef
