HOT CRUNCHY CHICKEN SALAD

Hot Crunchy Chicken Salad image

Cold chicken salad is fine for some menus. But to really knock their socks off, serve the chicken hot and crispy on a fancy spinach salad.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 Tbsp. HEINZ Apple Cider Vinegar
2 Tbsp. olive oil
1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
1/2 tsp. crushed red pepper
1/2 tsp. roasted ground cumin
1/4 tsp. paprika
1/4 tsp. ground black pepper
3/4 lb. boneless skinless chicken thighs, cut into thin strips
1 pkg. (10 oz.) baby spinach leaves
10 cherry tomatoes, cut in half
1/2 cup shredded carrots
1/2 cup jicama peeled, cut into short thin matchlike sticks
1/4 cup sliced radishes

Steps:

Whisk vinegar, oil, mustard, crushed pepper, cumin, paprika and black pepper until blended. Reserve half for later use. Pour remaining vinegar mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 2 hours to marinate, stirring occasionally.
Meanwhile, combine remaining ingredients in large bowl. Refrigerate until ready to serve.
Drain chicken; discard marinade. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until done, stirring frequently. Add reserved vinegar mixture; cook and stir 1 to 2 min. or until heated through.
Spoon chicken mixture over spinach mixture; mix lightly.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g