Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds
- 2 boneless, skinless chicken breasts
- 1 cup sliced sweet mini-peppers or red pepper strips (red, yellow, or orange)
- 4-6 oz. sliced mushrooms, sauteed
- >1/4 cup slivered almonds
- 2-3 green onions, sliced
- 4 handfuls baby spinach
- 2 T rice vinegar
- 1 1/2 T soy sauce
- 2 tsp Splenda, sugar, or Stevia Granulated
- 1/2 tsp. sesame oil
- 1/4 tsp. ginger puree (also called ground ginger)
- 1/4 tsp. Sriracha Sauce (or more if you want it spicy)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Almonds (1/4 cup)
- Baby spinach (4 handfuls)
- Ginger puree (1/4 tsp.)
- Green onions (2)
- Mushrooms (4 oz.)
- Meat
- Chicken breasts, boneless skinless (2)
- Condiments
- Rice vinegar (2 T)
Soy sauce (1 1/2 T)- Sriracha sauce (1/4 tsp.)
- Cooking & Baking
- Peppers or red pepper strips, sweet mini yellow, or orange red (1 cup)
- Sesame oil (1/2 tsp.)
- Splenda (2 tsp)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published June 12, 2012 (8 months ago).
65 people saved this recipe.
