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ON YOUR MENU: Asian Spinach Chicken Salad

1    pound cooked chicken breast, cut into strips or use prepared strips
3/4 cup Oriental dressing and marinade, divided
3    cups fresh baby spinach leaves
3    cups thinly sliced Chinese (napa ) cabbage leaves
4    medium green onions, sliced, use tops
3    tablespoons coarsely chopped dry-roasted peanuts  
In a medium bowl, mix chicken strips and 1/4 cup of dressing and toss to coat.  Let stand at room temperature for about 5-10 minutes.  

Mix in a salad bowl the spinach leaves, napa cabbage, green onions; add marinated chicken on top
and peanuts with remainder of Oriental dressing.     Serves 4.

Filed in: On Your Menu

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