Sesame Chicken Stir-Fry Salad



  • 1/3 cup vegetable oil
  • 2 Tbsp. lemon juice
  • 2 tsp. soy sauce
  • dash hot pepper sauce


  • 1 tsp. vegetable oil
  • Ad
  • 1 lb. boneless, skinless chicken breasts, thinly sliced
  • 1 cup thinly sliced carrots
  • 2 garlic cloves, pressed
  • 1 piece gingerroot, peeled and finely chopped or 1/4 tsp. ground ginger
  • 2 Tbsp. sesame seeds
  • 1 can pineapple chunks, drained
  • 1/4 cup sliced green onions
  • 1 package fresh spinach leaves


For dressing, whisk all dressing ingredients in small bowl; set aside. For salad: Heat oil in wok or deep-sided 12 inch skillet over medium heat. Add chicken, carrots, garlic, gingerroot and sesame seeds; stir to coat with oil. Stir-fry 4-5 minutes or until chicken is no longer pink in the center. On serving platter, arrange pineapple and green onions on top of spinach leaves. Top with chicken mixture; drizzle with dressing. Toss gently. 6 servings.


By Robin from Washington, IA


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