Thai Chicken Salad Recipe

Thai Chicken Salad Recipe photo by Taste of Home

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Carrie Hickam’s family in San Jose, California can’t seem to get enough of her fresh, colorful stir-fry salad with its spicy-sweet Asian flair. “They ask for it over and over,” she reports. CARRIE’S TIP: “I like to round out this easy dinner with a crusty loaf of sourdough bread.”

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Thai Chicken Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

1 pound boneless skinless chicken breasts, thinly sliced
1 tablespoon canola oil
2 medium carrots, sliced
1 medium sweet red pepper, chopped
1 package (10 ounces) fresh spinach, torn
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
DRESSING:
1/3 cup creamy peanut butter
1/4 cup water
3 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon soy sauce
2 teaspoons sugar
1-1/2 teaspoons minced garlic
1/4 teaspoon salt

Directions

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.

Nutritional Facts 1 serving (2 cups) equals 265 calories, 16 g fat (3 g saturated fat), 42 mg cholesterol, 402 mg sodium, 11 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Thai Chicken Salad in Simple & Delicious March/April 2007, p30