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 and diced
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 other salads.

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 hot.

Makes 4 servings.

Source: Mimma's, 1307 E. Brady St. Milwaukee, WS.