Save on Pinterest

Stir-Fry Spinach Salad

Total Time

Prep/Total Time: 30 min.


6 servings

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.


  • 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


  1. Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.)
  2. 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.
  3. 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.
  4. On a large serving platter, arrange the spinach, pineapple and tomatoes. Top with chicken and green pepper.

Nutrition 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.

Recommended Video