Sesame Chicken Stir-Fry Salad

Ingredients

Dressing

• 1/3 cup vegetable oil
• 2 Tbsp. lemon juice
• 2 tsp. soy sauce
• dash hot pepper sauce

Salad

• 1 tsp. vegetable oil
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• 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