Contributed by: News Canada
(NC) - A stir-fry that becomes a salad with the addition of warm vinaigrette dressing that enhances the flavours. For added pizzazz, top salad with crumbled goat cheese.
In a measuring cup or small bowl combine broth, vinegar and garlic, set aside for vinaigrette.
Cut chicken into 1/2"(2.5 cm) cubes. In large non-stick skillet, heat 2 tbsp (25 mL) oil with coriander and cumin over medium to high heat.
Saute chicken about 3 minutes. Add remaining oil and mushrooms, carrot and red pepper; stir-fry 3 to 5 minutes or until tender-crisp. Stir in vinaigrette and heat just until warm; add pepper to taste.
Divide greens equally on serving plates. Spoon mixture with dressing on top of greens; sprinkle with goat cheese if desired.
Tip: 1 lb/500g = 6 cups/1.5 L sliced mushrooms
"Funding for this project has been granted through the Canada-Ontario Research and Development Program, as funded by Agriculture and Agri-Food Canada and the Ontario Ministry of Agriculture, Food and Rural Affairs"
Serving Size: Makes 4 Servings
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