Carrie Hickam's family in San Jose, California can't seem to get enough of her fresh, colorful stir-fry salad with its spicy-sweet Asian flair. "They ask for it over and over," she reports. CARRIE'S TIP: "I like to round out this easy dinner with a crusty loaf of sourdough bread."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender. , In a large serving bowl, combine the spinach, onions and cilantro; set aside. , In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat.,
Nutrition Facts : Calories 265 calories, Fat 16g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 402mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.
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