Thai Chicken And Spinach Chopped Salad With Peanut Vinaigrette Recipe

Name: Thai Chicken And Spinach Chopped Salad With Peanut Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 3 Tablespoons Lemon Juice; 1 teaspoon Minced Garlic; 2 dashes Salt And Ground Black Pepper; 1 dash Crushed Red Pepper Flakes; 6 ounces, weight Boneless, Skinless, Chicken Breast (uncooked); 4 whole Green Onions, Sliced; 2/3 cups Shredded Carrots; 2 cups Baby Spinach Leaves, Stemmed And Chopped; 1/2 cups Fresh Cilantro, Chopped; 1 cup Canned White Beans, Drained And Rinsed; 1 whole Small Cucumber, Seeded And Chopped; 2 ounces, weight Crumbled Feta Cheese; 1/2 whole Red Bell Pepper, Seeded And Chopped; 1/3 cups Pine Nuts; FOR THE VINAIGRETTE:; 1 teaspoon Olive Oil; 1 Tablespoon Sweet Chile Sauce; 1-1/2 Tablespoon Peanut Butter; 1 teaspoon Soy Sauce; 1/8 teaspoons Ground Ginger; 2 Tablespoons White Wine Vinegar; 1-1/2 Tablespoon Fresh Lemon Juice; 1 dash Ground Black Pepper

Servings: persons

FOR THE SALAD:
3 Tablespoons Lemon Juice
1 teaspoon Minced Garlic
2 dashes Salt And Ground Black Pepper
1 dash Crushed Red Pepper Flakes
6 ounces, weight Boneless, Skinless, Chicken Breast (uncooked)
4 whole Green Onions, Sliced
2/3 cups Shredded Carrots
2 cups Baby Spinach Leaves, Stemmed And Chopped
1/2 cups Fresh Cilantro, Chopped
1 cup Canned White Beans, Drained And Rinsed
1 whole Small Cucumber, Seeded And Chopped
2 ounces, weight Crumbled Feta Cheese
1/2 whole Red Bell Pepper, Seeded And Chopped
1/3 cups Pine Nuts
FOR THE VINAIGRETTE:
1 teaspoon Olive Oil
1 Tablespoon Sweet Chile Sauce
1-1/2 Tablespoon Peanut Butter
1 teaspoon Soy Sauce
1/8 teaspoons Ground Ginger
2 Tablespoons White Wine Vinegar
1-1/2 Tablespoon Fresh Lemon Juice
1 dash Ground Black Pepper

1
To marinate chicken, combine lemon juice, garlic, salt, pepper and red pepper flakes in a large zip-lock bag. Add chicken breast(s), seal and refrigerate for two hours.
2
After chicken has marinated, preheat the grill over medium heat. Place chicken breasts on the grill and cook for about 5 minutes on each side, or until internal temperature reaches 160 F. Remove chicken from heat, chop and place in the freezer to chill until you prepare the remaining ingredients. You don't want to put warm chicken into your salad. You can also prep this earlier in the day and refrigerate it until you are ready to use it.
3
For the dressing, combine all ingredients in a small bowl and whisk briskly to mix.
4
For the salad, combine remaining salad ingredients with chicken in a large bowl and toss to mix. Pour on the dressing and toss gently to coat. Serve immediately!
5
Nutrition Info per 1 1/2 cups salad with dressing: 331 calories, 18 g fat (6.5 g monounsaturated, 6.5 g polyunsaturated), 21 g protein, 16 g carbohydrates, 6 g fiber.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE SALAD:, 3 Tablespoons Lemon Juice, 1 teaspoon Minced Garlic, 2 dashes Salt And Ground Black Pepper, and more.

Yes, Thai Chicken And Spinach Chopped Salad With Peanut Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Chicken And Spinach Chopped Salad With Peanut Vinaigrette

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