Stir Fried Chicken Salad
|Chicken breast halves||9 Ounce, boned and skinless cut into thin strips|
|White wine vinegar||3 Tablespoon|
|Cooking oil/Olive oil||1 Tablespoon|
|Dijon style mustard||2 Teaspoon|
|Spinach||4 Cup (64 tbs)|
|Cherry tomatoes||10 , halved|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Jicama||1⁄2 Cup (8 tbs), peeled and cut into thin bite size strips|
|Sliced radishes||1⁄4 Cup (4 tbs)|
|Nonstick spray coating||2 Tablespoon|
Place chicken in a plastic bag set in a deep bowl.
In a small bowl stir together vinegar, oil, mustard, sugar, salt, paprika, and pepper.
Pour over chicken; close bag.
Marinate chicken in the refrigerator for 2 to 5 hours, turning bag frequently.
Meanwhile, in a large bowl combine spinach, tomatoes, carrot, jicama, and radishes.
Cover and chill till serving time.
Spray a cold wok or large skillet with nonstick spray coating.
Preheat over medium high heat.
Drain chicken, reserving marinade.
Stir fry chicken for 2 to 3 minutes or till no longer pink.
Add marinade and heat till boiling.
Pour hot chicken mixture over salad mixture.
Toss to combine.