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.