Warm Spinach-Chicken Salad

Serves: 4
Total Calories: 326


5 ounces chicken breasts sliced
1 bunch fresh spinach washed, dried, and stemmed
1/2 cup thinly sliced red onion
1/2 cup sliced mushrooms
1/2 cup olive oil
1 tablespoon chopped garlic
1 teaspoon black pepper
1/4 cup rice vinegar
1/4 cup dry white wine
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon finely chopped garlic
1/2 teaspoon Thai fish sauce
1/2 teaspoon cornstarch
1/4 teaspoon white pepper


Combine marinade ingredients in a small bowl.

Add chicken and rub gently with marinade. Cover with plastic wrap and refrigerate 3 hours. Place spinach in a large salad bowl, arrange sliced onions and mushrooms in a circle on top.

Heat olive oil in a small saucepan over high heat. Add garlic and sauté until lightly colored, about 1 ½ minutes. Add chicken and pepper and sauté, stirring constantly for 3 minutes. Stir in remaining ingredients and bring to boil; boil1 minutes. Pour chicken and dressing onto salad and serve.

Nutritional Facts:

Serves: 4
Total Calories: 326
Calories from Fat: 274

This Warm Spinach-Chicken Salad recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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