Stir-Fried Chicken Salad

• 9 oz. boneless, skinless chicken breast halves, cut in thin strips
• 3 Tbsp. white wine vinegar
• 1 Tbsp. olive or cooking oil
• 2 tsp. Dijon style mustard
• 1/2 tsp. sugar
• 1/4 tsp. salt
• 1/8 tsp. paprika
• 1/8 tsp. pepper
• 4 c. torn fresh spinach
• 10 cherry tomatoes, halved
• 1/2 c. shredded carrots
• 1/2 c. sliced water chestnuts
• 1/4 c. sliced radishes
• nonstick spray coating

1. Place chicken in a plastic bag set in a deep bowl.
2. In a small bowl, stir together vinegar, oil, mustard, sugar, salt, paprika and pepper; pour over chicken.
3. Close bag.
4. Marinate chicken in refrigerator for 2 to 5 hours, turning bag frequently.

chicken, white wine vinegar, olive, dijon style mustard, sugar, salt, paprika, pepper, fresh spinach, tomatoes, carrots, water chestnuts, radishes, nonstick spray coating

Taken from www.cookbooks.com/Recipe-Details.aspx?id=767903 (may not work)