Main Dish Salad: Chinese Chicken Salad

Feb 20, 2006 We loved this salad! I used spinach leaves along with the regular head lettuce. I diced the chicen breast and cooked it in olive oil along with the green onion. Once the chicen was cooked through, I added the dressing (in which I used the balsamic-blend rice vinegar) and let it simmer for about 15 minutes. I poured the chicen mixture over the prepared salad and, being hot, it wilted the spinach. It was SO good! I was a bit late with the idea to add mandarin oranges, but there will be a next time, so.... I served this with egg rolls also found @ AllRecipes.

—Brandy Lee 

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