Healthy Mushroom Chicken Salad with Spinach - Easy Recipe

INGREDIENTS

1 tablespoon fat-free margarine 2 cups small mushrooms, cleaned 1 tablespoon white wine (optional) 1/4 cup white vinegar or apple cider vinegar 1 red onion, thinly sliced and separated into rings 1 bag (5 ounces) fresh baby spinach 4 small boneless skinless chicken breasts (about 12 ounces), cooked and cut into slices 1 cup sliced water chestnuts, drained and rinsed 2 tablespoons reduced-sodium soy sauce 1 tablespoon peanut oil 1 tablespoon brown sugar substitute

PREPARATION:

1. Heat margarine in small skillet over medium-low heat until melted. Add mushrooms and wine, if desired, and cook and stir 3 to 4 minutes or until liquid evaporates and mushrooms are tender. Remove skillet from heat; set aside.
2. Pour vinegar over onion rings in shallow bowl; set aside.
3. Arrange spinach on serving platter. Arrange mushrooms over spinach. Drain vinegar from onions; discard vinegar. Arrange onions, chicken and water chestnuts over mushrooms.
4. Whisk together soy sauce, peanut oil and brown sugar substitute in small microwavable bowl. Microwave on MEDIUM (50%) until warm, about 30 seconds. Drizzle warm dressing over salad; serve immediately.

This recipe appears in: Salads NUTRITIONAL INFORMATION: Serving Size: 1/4 of total recipe Sodium 418 mg Protein 30 g Fiber 5 g Carbohydrate 9 g Cholesterol 72 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 28 % Calories 221 DIETARY EXCHANGE: Vegetable 2 Meat 3