Cold chicken salad is fine for some menus. But to really knock their socks off, serve the chicken hot and crispy on a fancy spinach salad.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk vinegar, oil, mustard, crushed pepper, cumin, paprika and black pepper until blended. Reserve half for later use. Pour remaining vinegar mixture over chicken in shallow dish; stir to evenly coat chicken. Refrigerate 2 hours to marinate, stirring occasionally.
- Meanwhile, combine remaining ingredients in large bowl. Refrigerate until ready to serve.
- Drain chicken; discard marinade. Cook chicken in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until done, stirring frequently. Add reserved vinegar mixture; cook and stir 1 to 2 min. or until heated through.
- Spoon chicken mixture over spinach mixture; mix lightly.
Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
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