Thursday, August 1, 2013

Asian Chicken Salad

I've been looking for a good, warm spinach salad for awhile now. I think I found it! The flavors in this Asian-inspired salad were absolutely amazing. It didn't feel like you were eating a salad. And I'm not going to lie, I wanted to eat the entire pan (I promise I didn't).

The best part about this recipe? You could add pretty much any of your favorite stir-fry veggies into the mix! Get creative!

Asian Chicken Salad-adapted from 300 Under 300 by Hungry Girl
Total Time: 15 Minutes
Serves 2

  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons rice vinegar
  • 1 teaspoon red chili sauce
  • 1 teaspoon minced garlic
  • 8 ounces chicken breast, cubed
  • Salt and pepper for seasoning
  • 1 cup chopped mushrooms
  • 1/4 cup shredded carrots
  • 1 cup bean sprouts
  • 1/4 cup chopped green onion
  • 2 tablespoons water
  • 6 cups baby spinach

    In a small bowl, combine soy sauce, rice vinegar, red chili sauce, and garlic. Mix well and set aside.

    Spray a large nonstick skillet with cooking spray, and turn on stove to medium high heat. Season chicken to taste with salt and pepper and add to the skillet with mushrooms, carrots, sprouts green onions, and 2 tablespoons water.

    Stirring occasionally, cook until chicken is cooked through and vegetables are tender, about 5 minutes. Stir in sauce mixture. Cook until sauce is evenly distributed and slightly thickened, about 5 minutes. Serve over spinach leaves.
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