Thai Chicken Salad

1. 1

   In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender.

2. 2

   In a large serving bowl, combine the spinach, onions and cilantro; set aside.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.