Tuesday, June 9, 2009

Chicken Spinach Stir-Fry Salad

This salad is one of many favorites that came from $1 Pampered Chef cookbooks. I made this one quite often when I was pregnant with Will because I just craved it so often. It makes a great light lunch with a roll and a glass of iced tea!

1/3 cup olive oil
2 Tbsp lemon juice
2 tsp soy sauce
dash of hot pepper sauce

1 cup thinly sliced carrots
2 cloves minced garlic
1/4 tsp ginger powder
1 lb cut up chicken breast
2 Tbsp sesame seeds
1 can (8 oz) of pineapple chunks, drained
1/4 cup sliced green onion
1 bag fresh spinach

Whisk together dressing ingredients and set aside. Stir fry chicken, garlic, ginger, carrots, and sesame seeds until chicken is done. Lay spinach on plate or serving dish. Top with pineapple and onion. Place chicken mixture and dressing on top of salad. Serve immediately while still warm.