THAI CHICKEN SALAD

Thai Chicken Salad image

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."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 16

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

Steps:

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.,

Nutrition Facts : Calories 265 calories, Fat 16g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 402mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.

*** Explore more Thai Chicken Salad Recipes »

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