Thai Chicken Salad Recipe

5 2
Thai Chicken Salad Recipe
Thai Chicken Salad Recipe photo by Taste of Home
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Thai Chicken Salad Recipe

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5 2
Publisher Photo
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.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

2 cups: 265 calories, 16g fat (3g saturated fat), 42mg cholesterol, 402mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 21g protein.

  • 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
  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.
  2. In a large serving bowl, combine the spinach, onions and cilantro; set aside.
  3. 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.
Originally published as Thai Chicken Salad in Simple & Delicious March/April 2007, p30

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