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Thai Chicken Salad Recipe

  • 25minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound boneless skinless chicken breasts, thinly sliced

  2. 1 tablespoon canola oil

  3. 2 medium carrots, sliced

  4. 1 medium sweet red pepper, chopped

  5. 1 package (10 ounces) fresh spinach, torn

  6. 1/2 cup chopped green onions

  7. 1/2 cup minced fresh cilantro DRESSING:

  8. 1/3 cup creamy peanut butter

  9. 1/4 cup water

  10. 3 tablespoons rice vinegar

  11. 2 tablespoons canola oil

  12. 1 tablespoon soy sauce

  13. 2 teaspoons sugar

  14. 1-1/2 teaspoons minced garlic

  15. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender. In a large serving bowl, combine the spinach, onions and cilantro; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat. Yield: 6 servings.

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