If you’re thinking about creating a WOW factor salad this weekend… this is the one that will get you applause! Ok, maybe not from the kids, they’ll just leave you the dirty plates… but nevertheless, this salad looks AMAZING! Thank you for sharing @PatriciaChuey!… Leave some comments, let us know what you think!
Tomorrow… Spring Cleaning Tips!… Yes, we’re going there!
Thai Chicken Salad
Contributed by Patricia Chuey
3 chicken breasts (skinless/boneless)
1 tbsp olive or canola oil
2 cloves garlic, minced
2 tsp grated gingerroot
2 tbsp soy sauce (regular or gluten-free)
1 bag baby spinach (about 6 cups)
1 red bell pepper, cut into thin strips
2 green onions, chopped diagonally
1/4 cup chopped fresh cilantro
1/4 cup toasted peanuts
5 cups cooked and chilled whole wheat spaghetti (or gluten-free vermicelli noodles)
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp peanut butter
2 tsp sesame oil
2 tbsp soy sauce
1/4 tsp dried chilies
1 tbsp of lime juice
Slice chicken breasts into strips; sauté in oil with garlic, ginger and soy sauce. Set aside.
Add dressing ingredients to pan, heat and stir.
Place about 1 cup of noodles into each bowl, top with 1 cup spinach, sliced peppers and green onions. Place chicken strips on top and sprinkle with green onion, cilantro and peanuts.