Source:

Pampered Chef - Recipes from the Heart Cookbook -Terri

Serves/Makes:6

Ingredients

• Dressing:
• 1/3 cup (80 ml) vegetable oil
• 2 tbsp (30 ml) lemon juice
• 2 tsp (10 ml). soy sauce
• 1 dash hot pepper sauce
• Salad:
• 1 tsp (5 ml). vegetable oil
• 1 lb (.5 kg). boneless skinless chick breasts thinly sliced
• 1 cup (225 ml) thinly sliced carrots
• 2 garlic cloves, pressed
• 1 (1 1/2 in.) piece gingerroot, peeled and finely chopped or 1/4 tsp (1 ml) ground ginger.
• 2 tbsp (30 ml) sesame seeds
• 1 8 oz (224 grm). can pineapple chucks, drained
• 1/4 cup (60 ml) sliced green onions
• 1 10 oz (280 grm). package fresh spinach leaves

Preparation

• For dressing, wisk all dressing ingredients in small bowl; set aside.
• For salad, heat oil in wok or deep sided 12 inch skillet over medium heat.
• Add chicken, carrots, garlic, gingerroot and sesame seeds; stir to coat with oil.
• Stir-fry 4-5 min. or until chicken is no longer pink in center.
• On serving platter, arrange pineapple and green onions on top of spinach leaves.
• Top with chicken mixture; drizzle with dressing.
• Toss gently.

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