Ingredients:

• 9 ounces – boneless, skinless Chicken breast halves, cut into thin strips
• 3 tbsp – white wine Vinegar
• 1 tbsp – Olive oil
• 2 tsp – Dijon mustard
• 2 tsp – Sugar
• 1 tsp – salt
• 1/8 tsp – paprika
• Dash of black pepper
• 4 cups – torn fresh Spinach leaves
• 10 – cherry Tomatoes
• 1/2 cup – shredded Carrot
• 1/2 cup – sliced radishes
• 1/2 cup – finely chopped Mushrooms

Method:

1. Place chicken in a plastic bag set in a deep bowl.
2. In a small bowl, stir together vinegar, oil, mustard, sugar, salt, paprika and pepper.
3. Pour over chicken pieces. Cover the bag.
4. Marinate chicken in the refrigerator for 2 to 5 hours, turning bag frequently.
5. In a large bowl, combine spinach, tomatoes, carrot, radishes and mushrooms.
6. Chill covered until serving time.
7. Spray a cold wok or large skillet lightly with non-stick cooking spray.
8. Preheat over medium-high heat.
9. Drain chicken, reserving marinade.
10. Stir-fry chicken for 2-3 minutes or until no longer pink.
11. Add marinade and heat till boiling.
12. Pour hot chicken mixture over salad mixture.
13. Toss to combine.
14. Serve immediately.

Recipe courtesy of Sify Bawarchi