Teriyaki Mushroom, Spinach, And Chicken Salad

1 fave
More from this source
Cooking Light


Add a comment


2 tablespoons peanut oil, divided

8 ounces skinless, boneless chicken breast, cut into small pieces

1/2 teaspoon black pepper, divided

1/4 teaspoon salt, divided

10 cups sliced shiitake mushroom caps (about 1 pound)

2 tablespoons minced peeled fresh ginger

1 tablespoon minced garlic

3 tablespoons lower-sodium soy sauce

3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey

1 teaspoon rice vinegar

8 cups baby spinach (about 6 ounces)

1 3/4 cups chopped green onions

You might also like

Salmon Noodle Soup
Closet Cooking
Teriyaki Spinach Salad
Betty Crocker
Teriyaki Salmon
Self Magazine
Teriyaki Mushroom Sauce With Grilled Salmon
Steamy Kitchen
Grilled Salmon With Teriyaki Shiitake
Food & Wine
Teriyaki Mushroom Salad
Closet Cooking
Teriyaki Black Cod Burger
Closet Cooking
Grilled Steak With Teriyaki Mushrooms For Two
Ready Set Eat
Spicy Teriyaki Mushrooms
Grilled Steak With Teriyaki Mushrooms
Ready Set Eat