1 1-inch piece unpeeled fresh gingerroot, grated and juiced
Salad- 1 package(6 oz.) fresh baby spinach leaves
1 package (12 oz) broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture- 1 lb. boneless, skinless chicken breasts, flattened and cut into 1/2 inch cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
Instructions
For dressing, in mixing bowl, combine salad dressing
and garlic. Grate gingerroot. Gather gingerroot in
palm of hand and squeeze over bowl to release juice;
discard flesh. Whisk until well blended and set
aside.
For salad, place spinach, slaw mix, cucumber and
bell pepper; refrigerate until ready to serve.
For chicken mixture, heat over medium-high heat.
Lightly spray skillet with nonstick cooking spray.
Add chicken to skillet in a single layer. Cook
without stirring 2 minutes or until chicken begins
to brown. Stir-fry 2-3 minutes or until chicken is
no longer pink; remove form heat. Add basil,
peanuts and 1/4 c of the dressing; toss to coat.
To serve, toss salad with remaining dressing; top
with chicken mixture and serve immediately.
Originally Submitted
11/29/2013
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