Sesame Chicken Stir-Fry Salad
| Dressing: | |
| 1/3 | cup olive oil |
| 2 | tablespoons lemon juice |
| 2 | teaspoons soy sauce |
| Dash of hot pepper sauce |
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| Salad: | |
| 1 | teaspoon olive oil |
| 1 | pound boneless, skinless chicken breasts, thinly sliced |
| 1 | cup thinly sliced carrots |
| 2 | cloves garlic, pressed |
| 1 | 1-1/2-inch piece gingerrot, peeled and finely chopped |
| 2 | tablespoons sesame seeds |
| 1 | 8-ounce can pineapple chunks, drained |
| 1/4 | cup sliced green onions |
| 1 | bunch spinach, stems removed, leaves washed and drained and cut into 1/2-inch ribbons |
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For dressing, whisk all dressing ingredients in small bowl; set aside. For salad, heat oil in wok or 12-inch skillet over medium heat. Add chicken, carrots, garlic, gingerrot 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.
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