½ pound chicken breast sliced and chopped into fine pieces
1 tablespoon olive oil
1 tablespoon canola oil
1 pound of fresh spinach, washed, drained and torn into desired piece size
1 can sliced water chestnuts (no salt added)
1 pound fresh mushrooms, sliced thinly
4 hard boiled eggs, sliced
Sauté the chicken breast pieces in the oil mixture until lightly browned. Drain spinach well and put into a large bowl and mix well with the water chestnuts and mushrooms. Top the salad with slice hardboiled eggs and pork tenderloin pieces. Allow diners to add their own dressing (see next section for dressing recipes).
From: The Recipes of Joseph Campbell Cordani.
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