Four-Season Warm Asian Salad (With Spinach)

1/4 cup (60 mL) sherry

2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) lime juice, fresh

2 tsp (10 mL) fish sauce

2 tsp (10 mL) sugar

1 tsp (5 mL) hot-garlic chili sauce

8 cups (2 L) baby spinach

1/2 English cucumber

3 - 4 clementine

1 mango, small

3 peaches, ripe

3 nectarines, ripe

1/2 cup (125 mL) basil, fresh, shredded

1/2 cup (125 mL) mint, fresh, shredded

1 tbsp (15 mL) canola oil

1 lb (0.5 kg) chicken strips

1 lb (0.5 kg) chicken, cut into bite-size pieces 1/2 inch (1.25 cm)

1 Prepare the dressing by whisking sherry with soya sauce, lime juice, fish sauce, sugar and hot-garlic chili sauce. Place the spinach in a large bowl. Slice the cucumber in half lengthwise, then use a spoon to scrape out and discard seeds. Thinly slice the cucumber and add to the spinach. If using clementines, peel and separate into segments or coarsely chop. Or peel mango or peaches, slice from pit and coarsely chop. Add to spinach. Sprinkle in the basil.
2 Just before serving, heat a large wide frying pan over medium heat. Add the oil and tip the pan to evenly coat the bottom. Add the chicken pieces, trying to keep them from touching each other. Cook until light golden, from 2 to 3 minutes a side. Then reduce heat to low. Cover and continue cooking until chicken feels springy when pressed, about 2 to 3 more minutes a side.
3 Whisk the dressing and pour over the chicken in the pan. Stir about a minute to heat and give chicken a chance to absorb a little of the dressing. Immediately pour over the spinach mixture, toss and serve.