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Teriyaki Mushroom, Spinach, and Chicken Salad
Ingredients
  • 2 tablespoons peanut oil, divided
  • 8 ounces skinless, boneless chicken breast, cut into small pieces
  • ½ teaspoon black pepper, divided
  • ¼ teaspoon salt, divided
  • 10 cups sliced shiitake mushroom caps (about 1 pound)
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon minced garlic
  • 3 tablespoons lower-sodium soy sauce
  • 3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 8 cups baby spinach (about 6 ounces)
  • 1 ¾ cups chopped green onions
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