- Preparation Time: 15 minutes
- Total Cooking time: N/A minutes
Here is a great recipe from my friend (and an amazing Culinary Artist!) Diane Rodrigues. A Perfect summertime Salad!
| Amount | Measure | Ingredients |
|---|---|---|
| 1/4 | cup | olive oil |
| 2 | Tbs | sesame oil |
| 2 | Tbs | lemon juice |
| 3 | Tbs (or more) | soy sauce |
| 2 | dashes | hot pepper sauce |
| 2 | Tbs | pineapple juice |
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | cup | carrots, sliced |
| 2 or 3 | garlic cloves, pressed | |
| 1-1 1/2 | inch piece | ginger root, cut in half and pressed, or finely chopped |
| 1 | lb | boneless, skinless chicken breasts, cut into cubes |
| 2 | Tbs | sesame seeds, toasted |
| 1 | 8 oz or larger can | pineapple chunks |
| 1/4 | cup | green onion, sliced |
| 1 | 10 oz package | fresh baby spinach |
To prepare:
Whisk dressing ingredients together, and set aside.
Heat 1 tsp. oil in nonstick stir fry skillet. Add carrots, garlic, ginger & chicken, and stir fry until chicken is completely cooked. Add dressing long enough to heat through.
On serving platter, or bowl, arrange pineapple and green onion on top of spinach.
