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!):

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THAI CHICKEN STIR-FRY SALAD

Dressing:

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

Salad:
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