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Supper Hot Chicken Salad

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Ingredients
  Cooked chicken/Cooked turkey 8 Ounce
  Apple juice 1⁄4 Cup (4 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Sliced green onions 2 Tablespoon
  Water 2 Tablespoon
  Cornstarch 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Celery seed 1⁄4 Teaspoon
  Pepper 1 Dash
  Nonstick spray coating 1
  Torn fresh spinach 1 Cup (16 tbs)
  Shredded cabbage 3 Cup (48 tbs)
  Sliced radishes 1⁄2 Cup (8 tbs)
  Celery leaves 4
Directions

Cut chicken or turkey into bite-size strips.
For dressing, stir together apple juice, vinegar, green onions, water, cornstarch, salt, mustard, celery seed, and pepper; set aside.
Spray a cold 12-inch skillet with nonstick coating.
Preheat the skillet over medium heat.
Add chicken or turkey to skillet.
Cook and stir for 1 to 2 minutes or till heated.
Add dressing to skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Toss together spinach and cabbage.
Add to skillet.
Cook and stir about 1 minute or till spinach starts to wilt.
Add sliced radishes; toss to mix.
Transfer to a salad bowl.
If desired, garnish with whole radishes and celery leaves.

Recipe Summary

Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Chicken

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