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Thai Chicken Salad with Spicy Peanut Dressing

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    Source: www.bhg.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. Dressing

    2. 1 8 oz. can pineapple tidbits in juice

    3. 1/3 cup Crisco® Pure Canola Oil

    4. 1/3 cup fresh lime juice

    5. 1/4 cup Simply Jif® Creamy Peanut Butter

    6. 2 teaspoons finely grated gingerroot

    7. 2 teaspoons reduced sodium soy sauce

    8. 1 to 1 1/2 teaspoons crushed red pepper flakes

    9. 3 medium cloves garlic

    10. Salad

    11. 1 3 1/2 lb. fully cooked rotisserie chicken

    12. 1 small cucumber

    13. 3 green onions

    14. 3 tablespoons minced fresh cilantro

    15. 1 5 oz. bag fresh baby spinach leaves

    16. 1/4 cup chopped cocktail peanuts

    Instructions Jump to Ingredients ↑

    1. Directions DRAIN pineapple, reserving 1/4 cup juice. Combine reserved pineapple juice, oil, lime juice, peanut butter, gingerroot, soy sauce, red pepper flakes and garlic in blender container. Cover and process until smooth. Pour into large bowl.

    2. REMOVE skin from chicken and discard. Pull meat off the bones, separating into 2-inch shreds. Add to dressing in bowl. Add cucumber, green onions, pineapple tidbits and cilantro; toss to mix well.

    3. ARRANGE spinach on individual serving plates. Top with a mound of chicken salad. Sprinkle with chopped peanuts. Serve immediately.

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