Thai Chicken Stir-Fry Salad

For those who want the recipe for the yummy salad that was pictured in my previous post, here it is (thanks Heidi!):


1 (1-inch) piece fresh gingerroot
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed

1 medium cucumber
1 small red bell pepper
1 (6 oz) package fresh baby spinach leaves
1 (12 oz) package broccoli slaw mix

Chicken Mixture:
1/4 cup snipped fresh basil
1/4 cup peanuts
1 pound boneless, skinless chicken breasts

1. In classic batter bowl, combine salad dressing and garlic. Grate the gingerroot and squeeze the juice into the dressing. Whisk until well blended and set aside.

2. Thinly slice cucumber and bell pepper; cut cucumber slices in half. Place spinach, slaw mix, cucumber and bell pepper into large bowl; refrigerate until ready to serve.

3. For chicken mixture, snip basil and chop peanuts. Cook chicken; cut into bite-size cubes. Add basil, peanuts and chicken to dressing mixture. Toss to coat.

4. To serve, top salad with chicken mixture.

Yield: 8 servings


Leon and Heidi said...

You are very welcome for the recipe. LOVE all your updates!!!...keep it up!!! And, I loved the pictures you took of the yummies. They look more impressive in the photos than they did in person....or is it just me?!

Becky Z said...

hard to say.....they look so good either way! :)