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Stir-Fry Spinach Salad

 Stir-Fry Spinach Salad
I first served this at a was an instant hit. I'm sure you and your family will like the slightly sweet-and-sour sauce in this unique salad.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Stir-Fry Spinach Salad (continued)

Nutritional Facts: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.