Mimma's Cafe Insalata Di Pollo
1 ounce chopped fresh ginger
1/4 cup packed brown sugar
1/4 cup soy sauce
1 cup rice wine vinegar
1 cup vegetable oil
1 pound boneless, skinless chicken breasts, grilled, cooled slightly
1 1/2 cups sliced mushrooms
1 bag (10 ounces) spinach, washed, dried, stems removed
1 head radicchio, washed and dried
1/4 cup chopped fresh cilantro
1/2 cup chopped almonds
To make dressing: Combine ginger, sugar, soy sauce, vinegar and oil.
Refrigerate 1 day to let flavors meld.
To prepare: In skillet, heat 1 1/2 cups of the ginger dressing with
the chicken and mushrooms. Refrigerate remaining dressing and use on
Let dressing and chicken mixture simmer until mushrooms are just
translucent or tender, about a minute or two.
In large bowl, mix spinach, radicchio, cilantro and almonds.
Pour heated chicken mixture over the greens and toss gently. Serve
Makes 4 servings.
Source: Mimma's, 1307 E. Brady St. Milwaukee, WS.