ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Teriyaki Mushroom, Spinach, and Chicken Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross
Total time 32 mins
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 tablespoons peanut oil, divided
  • 8 ounces skinless, boneless chicken breast, cut into small pieces
  • 1/2 teaspoon black pepper, divided
  • 1/4 teaspoon salt, divided
  • 10 cups sliced shiitake mushroom caps (about 1 pound)
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 3 tablespoons lower-sodium soy sauce
  • 3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 8 cups baby spinach (about 6 ounces)
  • 1 3/4 cups chopped green onions

Nutrition Information

  • calories 205
  • fat 8.4 g
  • satfat 1.5 g
  • monofat 3.6 g
  • polyfat 2.8 g
  • protein 19.3 g
  • carbohydrate 13.4 g
  • fiber 3.1 g
  • cholesterol 33 mg
  • iron 2.9 mg
  • sodium 629 mg
  • calcium 82 mg

How to Make It

  1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.

  2. Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.