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Yield: Serves 4. 1 cups per serving.
Recipes
Asian Chicken Vegetable Salad
| Nutrition Information | |
| Calories: | 133 |
| Total Fat: | 5g |
| Saturated Fat: | 0.9g |
| Trans Fat: | 0g |
| Cholesterol: | 29mg |
| Sodium: | 229mg |
| Carbohydrates: | 6.4g |
| Dietary Fiber: | 6.6g |
| Sugars: | 2.2g |
| Protein: | 16g |
| Vitamin A: | 3764.3iu (75%) |
| Vitamin C: | 37.1mg (61%) |
| Calcium: | 78mg (7%) |
| Iron: | 5mg (27%) |
1 pound frozen stir-fry vegetables
2 tablespoons light soy sauce
1 tablespoons sesame oil
1 cup cooked chicken breast, skinless, cubed
8 cups ready-to-serve spinach leaves
3 tablespoons red wine vinegar
Lightly spray a large non-stick skillet with vegetable cooking spray and heat over medium-high heat. Sauté the vegetables until crisp-tender and heated through, about 5 minutes. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together.
Toss the stir-fry mixture with the raw spinach. Serve with vinegar on the side.
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