Stir-Fry Spinach Salad Recipe

Stir-Fry Spinach Salad Recipe photo by Taste of Home

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I first served this at a party...it was an instant hit. I'm sure you and your family will like the slightly sweet-and-sour sauce in this unique salad.

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Stir-Fry Spinach Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

1 can (8 ounces) pineapple chunks
1 pound boneless skinless chicken breasts, julienned
2 tablespoons canola oil
1 medium green pepper, julienned
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup ketchup
3 tablespoons cider vinegar
3 tablespoons soy sauce
6 cups torn fresh spinach
1 cup cherry tomato halves

Directions

Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.)
In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender.
Meanwhile, add brown sugar and cornstarch to pineapple juice. Stir in the ketchup, vinegar and soy sauce until smooth; gradually add to skillet Bring to a boil; cook and stir until thickened.
On a large serving platter, arrange the spinach, pineapple and tomatoes. Top with chicken and green pepper. Yield: 6 servings.

Diabetic Exchanges: One serving (prepared with unsweetened pineapple and low-sodium soy sauce) equals 2 lean meat, 2 vegetable, 1 fruit; also, 230 calories, 480 mg sodium, 53 mg cholesterol, 22 gm carbohydrate, 21 gm protein, 8 gm fat.

Originally published as Stir-Fry Spinach Salad in Country Chicken Cookbook , p13