Asian Vegetable Salad

Ingredients

• 450g frozen stir-fry vegetables
• 2 Tbsp light soy sauce
• 1 Tbsp sesame oil
• 500g ready-to-serve spinach salad
• red wine vinegar or balsamic vinegar to taste.

Allergens: Tree Nut, Soy

Method

Lightly spray a large nonstick frying pan with vegetable cooking spray and heat over medium-high heat. Fry the vegetables for 5 minutes until crisp-tender and heated through. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Toss the stir-fry mixture with the raw spinach. Serve with vinegar on the side.