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Old 07-25-2008, 03:48 PM
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Thumbs up Thai Chicken Salad

Thai Chicken Salad

1 pound boneless skinless chicken breasts, thinly sliced

1 tablespoon vegetable 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 wine vinegar

2 tablespoons vegetable oil

1 tablespoon soy sauce

2 teaspoons sugar

1 1/2 teaspoons minced garlic

1/4 teaspoon salt

In a large skillet or wok, 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 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. Serve immediately. Yield: 6 servings.
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