Simple Thai Chicken Spinach Salad
"I found this in TOH and made it for dinner last night. The dressing is especially good and the whole meal is very healthy and satisfying!"
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
salad
- 1 1⁄4 lbs chicken breasts, thinly sliced
- 1 tablespoon vegetable oil
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 (10 ounce) package Baby Spinach
- 1⁄2 cup chopped green onion
- 1⁄2 cup chopped fresh cilantro
-
dressing
- 1⁄3 cup creamy peanut butter
- 1⁄4 cup water
- 3 tablespoons rice wine vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons sugar or 2 teaspoons honey
- 1 1⁄2 teaspoons minced garlic
- 1⁄4 teaspoon salt
-
optional
- hot sauce (optional) or red pepper flakes (optional)
directions
- In a large skillet or wok, stir fry the chicken pieces in oil until juices run clear.
- remove and keep warm.
- In the same pan, stir fry the carrots and bell pepper until crisp-tender.
- In a large serving bowl, toss the spinach, green onions, and cilantro; set aside.
- In a blender, combine the dressing ingredients and process until well blended.
- Add chicken, carrots, bell pepper, and dressing to the spinach bowl and toss to coat evenly.
- Serve immediately.
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Reviews
-
I made this for guests last night, everybody liked it. I used some leftover chicken that I tossed is a skillet for a few minutes with the vegetables. I added more peanut butter & water to the dressing because the vinegar was a little too strong for me. But loved the combination of flavors and textures. -
This is a fantastic salad...the only thing I did different was to shred the carrots and fine chop the red pepper. I also had a handful of fresh bean sprouts that I really needed to us, so tossed them in. It's a great salad and one I'll make often...
