| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | Thailand, Salads, Main dish, Poultry | 4 | Servings |
INGREDIENTS
| -R.DIFFLEY [ Diff ]; GEnie | ||
| 1 | tb | Olive Oil |
| 1 | ts | Garlic; Finely chopped |
| 1/2 | ts | Cornstarch |
| 1/4 | ts | Thai Sweet Black Bean Sauce |
| 1/4 | ts | White Pepper |
| 5 | oz | Chicken breast; sliced |
| 1 | bn | Fresh spinach; washed, dried & stemmed |
| 1/2 | c | Red onions; Thinly sliced |
| 1/2 | c | Mushrooms; Sliced |
| 1/2 | c | Olive oil |
| 1 | tb | Garlic; Chopped |
| 1 | ts | Black Pepper |
| 1/4 | c | Rice Vinegar |
| 1/4 | c | Dry White Wine |
| 2 | tb | Soy Sauce |
INSTRUCTIONS
MARINADE CHICKEN DRESSING Combine marinade ingredients in a small bowl. Add chicken & mix with marinade. Cover and refrigerate 3 hours. Place spinach in a large bowl, arrange sliced onions & mushrooms in a circle on top. Heat olive oil in a small saucepan over high heat. Add garlice and saute', stirring constantly, for 3 minutes. Stir in remaining ingredients and bring to boil; boil for 1 minute. Pour chicken & dressing onto salad and serve. Posted on PRODIGY, December 1993; Formatted by Elaine Radis BGMB90B; GEnie, E.RADIS File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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