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Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds

Asian Spinach Salad with Chicken, Mushrooms, Peppers, and Almonds
  • Meal

    Breakfast

  • Cusine

    Asian

Ingredients

2 boneless, skinless chicken breasts

1 cup sliced sweet mini-peppers or red pepper strips

4-6 oz. sliced mushrooms, sauteed

1/4 cup slivered almonds

2-3 green onions, sliced

4 handfuls baby spinach

2 T rice vinegar

1 1/2 T soy sauce

2 tsp sweetener of your choice

1/2 tsp. sesame oil

1/4 tsp. ginger puree

1/4 tsp. Sriracha Sauce

2 T olive oil

Directions

Whisk together dressing ingredients, set aside.Trim all visible fat and membranes from chicken breasts.Season both sides with salt and pepper and other seasoning of your choice and grill until well done (I used a stove-top grill pan and grilled about 4 minutes on each side).Let cool.Slice peppers into rings or strips, discarding stem and seeds.Saute mushrooms in small amount of olive oil until soft, about 5 minutes.Cut chicken breasts into strips.To assemble salad toss the spinach, mushrooms, and pepper strips with the dressing and arrange the mixture on two salad plates.Place sliced chicken over the spinach mixture, sprinkle with almonds, and serve.