2 chicken breasts, skinned and boned
Soy sauce
4 tbsp. cooking oil (divided)
1 clove garlic, minced
1 tsp. grated lemon rind (divided)
1 tbsp. lemon juice
1/2 tsp. salt
4 c. torn spinach leaves
4 c. thinly sliced Chinese cabbage
2 tbsp. sesame seed (toasted)

Cut chicken into 1/2 inch strips. Combine 1 tablespoon soy sauce, 2 tablespoon oil, the garlic, and 1/2 teaspoon lemon rind. Spoon mixture over chicken. Marinate in refrigerate at least 2 hours, turning occasionally. Drain chicken. In skillet heat 1 tablespoon oil and saute chicken until lightly browned. Refrigerate.

When ready to serve, combine remaining oil, 1 teaspoon soy sauce, remaining lemon rind, the lemon juice and salt. Combine spinach and Chinese cabbage. Pour dressing over vegetable mixture and toss. Add chicken and sesame seed and toss again. Serves 6.