Teriyaki Mushroom, Spinach, and Chicken Salad

Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 32 Minutes

Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 8.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.8g
  • Protein: 19.3g
  • Carbohydrate: 13.4g
  • Fiber: 3.1g
  • Cholesterol: 33mg
  • Iron: 2.9mg
  • Sodium: 629mg
  • Calcium: 82mg

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

Preparation

  1. 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. 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.
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