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Asian Chicken Vegetable Salad

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.