9 ounces  boneless skinless chicken breast halves, cut into thin strips
3 tablespoons  white wine vinegar
1 tablespoon  olive oil or cooking oil
2 teaspoons  Dijon-style mustard
1/2 teaspoon  sugar
1/4 teaspoon  salt
1/8 teaspoon  paprika
1/8 teaspoon  pepper
4 cups  torn fresh spinach
10   cherry tomatoes, halved
1/2 cup  shredded carrot
1/2 cup  jicama peeled and cut into thin bite-size strips or 1/2 cup sliced water chestnuts
1/4 cup  sliced radishes
Nonstick cooking spray

Place chicken in a plastic bag set in a deep bowl.

In a small bowl stir together vinegar, oil, mustard, sugar, salt, paprika, and pepper. Pour over chicken; close bag. Marinate chicken in the refrigerator for at least 2 hours or up to 5 hours, turning bag frequently.

Meanwhile, in a large bowl combine spinach, tomatoes, carrot, jicama or water chestnuts, and radishes. Cover and chill until serving time.

Spray a cold wok or large skillet with nonstick spray coating. Preheat over medium-high heat. Drain chicken, reserving marinade. Stir-fry chicken for 2 to 3 minutes or until cooked through. Add marinade and heat until boiling.

Pour hot chicken mixture over salad mixture. Toss to combine. Serve immediately. Makes 4 servings.