Stir-Fry Spinach Salad Recipe

5 1
Stir-Fry Spinach Salad Recipe
Stir-Fry Spinach Salad Recipe photo by Taste of Home
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Stir-Fry Spinach Salad Recipe

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5 1
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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 1 pound boneless skinless chicken breasts, julienned
  • 2 tablespoons cooking oil
  • 1 medium green pepper, julienned
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup ketchup
  • 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; mix well. Stir in ketchup, vinegar and soy sauce until smooth; add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green pepper; serve immediately. Yield: 6 servings.
Originally published as Stir-Fry Spinach Salad in Country Chicken Cookbook 1995, p13

Nutritional Facts

1 cup: 230 calories, 8g fat (0 saturated fat), 53mg cholesterol, 480mg sodium, 53g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 fruit.

  • 1 can (8 ounces) pineapple chunks
  • 1 pound boneless skinless chicken breasts, julienned
  • 2 tablespoons cooking oil
  • 1 medium green pepper, julienned
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 cup ketchup
  • 3 tablespoons soy sauce
  • 6 cups torn fresh spinach
  • 1 cup cherry tomato halves
  1. 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; mix well. Stir in ketchup, vinegar and soy sauce until smooth; add to skillet and cook until thickened. On a large serving platter, arrange spinach, pineapple and tomatoes. Top with chicken and green pepper; serve immediately. Yield: 6 servings.
Originally published as Stir-Fry Spinach Salad in Country Chicken Cookbook 1995, p13

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