1 lb boneless skinless chicken breasts, thinly sliced
1 tb vegetable oil
2 medium carrots, sliced
1 medium red pepper, chopped
1 pkg fresh spinach, torn
1/2 c chopped green onions
1/2 cup minced cilantro
Dressing:
1/3 c creamy peanut butter
1/4 c water
3 tb rice wine vinegar
2 tb vegetable oil
1 tb soy sauce
2 tsp sugar
1 tsp minced garlic
1/4 tsp salt
In a large skillet, stir fry chicken in oil until juices run clear. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes until crisp-tender. In a large serving bowl, combine spinach, onions, and cilantro. In a blender combine all ingredients and process til blended. Add chicken, carrots, red pepper and dressing to spinach mixture. Toss to coat and serve immediately.
I love this salad! It is light and delicious. I didn't add the onions because I didn't have any, but it was good without them. Make this, it's really good.
1 tb vegetable oil
2 medium carrots, sliced
1 medium red pepper, chopped
1 pkg fresh spinach, torn
1/2 c chopped green onions
1/2 cup minced cilantro
Dressing:
1/3 c creamy peanut butter
1/4 c water
3 tb rice wine vinegar
2 tb vegetable oil
1 tb soy sauce
2 tsp sugar
1 tsp minced garlic
1/4 tsp salt
In a large skillet, stir fry chicken in oil until juices run clear. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes until crisp-tender. In a large serving bowl, combine spinach, onions, and cilantro. In a blender combine all ingredients and process til blended. Add chicken, carrots, red pepper and dressing to spinach mixture. Toss to coat and serve immediately.
I love this salad! It is light and delicious. I didn't add the onions because I didn't have any, but it was good without them. Make this, it's really good.
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