Chicken Spinach Salad with Spicy Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use bagged spinach and matchstick carrots to cut down on the preparation time. Cooked shrimp also works in this dish. Ingredients:
8 ounces uncooked bean threads (cellophane noodles) |
1/2 cup rice vinegar |
2 tablespoons sugar |
2 tablespoons low-sodium soy sauce |
2 tablespoons peanut oil |
4 teaspoons chile paste with garlic |
1/2 teaspoon sesame oil |
2 cups shredded roasted skinless, boneless chicken breast |
4 cups fresh baby spinach |
1 cup julienne-cut carrot |
1/4 cup finely chopped dry-roasted peanuts |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain well.
2. While noodles cook, combine rice vinegar and next 5 ingredients (rice vinegar through sesame oil) in a large bowl.
3. Add noodles and chicken to vinegar mixture; toss to coat. Arrange 1 cup spinach and 1/4 cup carrot on each of 4 plates. Top each serving with 1 1/2 cups chicken mixture; sprinkle each serving with 1 tablespoon peanuts.
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