Another great recipe from Mimi Clark, founder, Veggie Gourmet, www.veggourmet.wordpress.com, using our Native Forest® Organic Pineapple Chunks!

Chick’n & Spinach Salad

• vegetable oil spray
• 7 oz. Chick’n Strips or Fillets
• 1 cup Native Forest® Organic Pineapple Chunks, divided
• 2 Tblsp. fresh cilantro
• 2 Tblsp. fresh orange juice
• 1 Tblsp. apple cider vinegar
• 1 clove garlic
• Opt: 1 Tblsp. olive oil
• 3/4 cup diced water chesnuts
• 2/3 cup diced red bell pepper
• 1/2 cup diced red onion
• 5 oz. pkg. (@8 cups) fresh baby spinach
• Garnish: walnuts or roasted pumpkin seeds

1. Spray large skillet. Add chick’n and heat on medium until slightly crisp, @3 minutes on each side. Remove from skillet and set aside to cool. Slice into thin strips.
2. Combine half of the pineapple with cilantro, OJ, vinegar,and garlic in a blender and process until smooth. With machine running, drizzle in olive oil if desired. If not using dressing right away, store in glass jar with lid and refrigerate.
3. Combine remaining pineapple, water chestnuts, and the rest of the ingredients in a large glass serving bowl. Add chick’n strips and dressing. Toss to coat.
4. Garnish with nuts or seeds.
Serves 4

©2010, Mimi Clark, Veggie Gourmet, Vegan recipe consultant and cooking instructor. Used with permission.
www.veggourmet.wordpress.com

About Mimi Clark
Mimi Clark, founder, Veggie Gourmet
Mimi Clark is founder of Veggie Gourmet and has been teaching vegan cooking classes for nearly 20 years. She was Chef Tal Ronnen’s sous chef at the DC VegFest, and was featured on Wendy Reiger’s Going Green on NBC4 at 5. Clark was also a featured speaker at News4 Health & Fitness Expo in Washington, D.C. Visit her blog atwww.veggourmet.wordpress.com for a list of upcoming classes and links to recommended vegan manufacturers and resources. She is a regular contributor and consultant to Edward & Sons™ and other leading healthy food companies.

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Republished by EdwardandSons.com