Ingredients
Dressing
- 1/3 cup vegetable oil
- 2 Tbsp. lemon juice
- 2 tsp. soy sauce
- dash hot pepper sauce
Salad
- 1 tsp. vegetable oil
- 1 lb. boneless, skinless chicken breasts, thinly sliced
- 1 cup thinly sliced carrots
- 2 garlic cloves, pressed
- 1 piece gingerroot, peeled and finely chopped or 1/4 tsp. ground ginger
- 2 Tbsp. sesame seeds
- 1 can pineapple chunks, drained
- 1/4 cup sliced green onions
- 1 package fresh spinach leaves
Directions
For dressing, whisk all dressing ingredients in small bowl; set aside. For salad: Heat oil in wok or deep-sided 12 inch skillet over medium heat. Add chicken, carrots, garlic, gingerroot and sesame seeds; stir to coat with oil. Stir-fry 4-5 minutes or until chicken is no longer pink in the center. On serving platter, arrange pineapple and green onions on top of spinach leaves. Top with chicken mixture; drizzle with dressing. Toss gently. 6 servings.
By Robin from Washington, IA
