STIR-FRY SPINACH SALAD

Stir-Fry Spinach Salad image

I first served this at a party...it was an instant hit. I'm sure you and your family will like the slightly sweet-and-sour sauce in this unique salad.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 can (8 ounces) pineapple chunks
1 pound boneless skinless chicken breasts, julienned
2 tablespoons canola oil
1 medium green pepper, julienned
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup ketchup
3 tablespoons cider vinegar
3 tablespoons soy sauce
6 cups torn fresh spinach
1 cup cherry tomato halves

Steps:

Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.) , In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender., Meanwhile, add brown sugar and cornstarch to pineapple juice. Stir in the ketchup, vinegar and soy sauce until smooth; gradually add to skillet Bring to a boil; cook and stir until thickened. , On a large serving platter, arrange the spinach, pineapple and tomatoes. Top with chicken and green pepper.

Nutrition Facts : Calories 230 calories, Fat 8g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 480mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges