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Chicken Salad

Chicken Salad

A healthy lunch that is hard to resist.

Ready in: 15 minutes

Serves: 2

Complexity: very-easy

kcal: 136

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Ingredients

2 skinless chicken breast fillets
12 baby spinach leaves
3 tbsp rice bran oil
3 tbsp pine nuts
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 cup small lettuce leaves, torn
New York Cut pepper

Directions

Cut the chicken into fine strips. Wash and dry spinach leaves, discarding any hard stalks. Using 2 tbsp of oil, stir-fry chicken for several minutes. Add spinach then cook for another minute until barely wilted. Add pine nuts and cook for 1 more minute. Spoon onto serving plates. Pour SIDS LOW SUGAR RASPBERRY VINEGAR into the pan with the remaining oil. Season with pepper and stir until mixed. Toss with lettuce and pour over the mixture on the plates then serve.