Stir Fried Chicken Salad

Stir Fried Chicken Salad

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.

By | 2017-06-10T11:29:36+00:00 October 15th, 2013|Recipes|0 Comments

About the Author:

The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl. After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women's fitness, and weight loss by the National Academy of Sports Medicine. She is also certified in sports nutrition by Precision Nutrition. She now lives in New York with her husband and children, and is working on her 6th and 7th certifications because she likes having alphabet soup at the end of her name.

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