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Asian Chicken Vegetable Salad

Nutrition Information
Calories: 133
Total Fat: 5g
Saturated Fat: 0.9g
Trans Fat: 0g
Cholesterol: 29mg
Sodium: 229mg
Carbohydrates: 6.4g
Dietary Fiber: 6.6g
Sugars: 2.2g
Protein: 16g
Vitamin A: 3764.3iu (75%)
Vitamin C: 37.1mg (61%)
Calcium: 78mg (7%)
Iron: 5mg (27%)

Yield: Serves 4. 1 cups per serving.

1 pound frozen stir-fry vegetables
2 tablespoons light soy sauce
1 tablespoons sesame oil
1 cup cooked chicken breast, skinless, cubed
8 cups ready-to-serve spinach leaves
3 tablespoons red wine vinegar

Lightly spray a large non-stick skillet with vegetable cooking spray and heat over medium-high heat. Sauté the vegetables until crisp-tender and heated through, about 5 minutes. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together.

Toss the stir-fry mixture with the raw spinach. Serve with vinegar on the side.

Total Preparation & Cooking Time: 15 min. (5 Prep, 10 Cook)

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