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Nutrition Facts
Serving Size 1 (97g) Recipe makes 8 servings The following items or measurements are not included below: poppy seed dressing 1 medium baby spinach leaves thai chili paste
Calories 113
Calories from Fat 42		(37%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 39mg		1%
Potassium 254mg		7%
Total Carbohydrate 3.0g		1%
	Dietary Fiber 1.1g	4%
	Sugars 1.2g
Protein 14.7g		29%
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Thai Style Peanut Stir Fry Salad

Recipe #393441 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: GingerlyJ
Oct 6, 2009

I got this Original from a healthy eating cookbook and trussed it up a bit My mother in law refuses to eat salad but even she enjoys this colorful dish

SERVES 8 , 1 salad (change servings and units)

Ingredients

2 tablespoons minced ginger
3/4 cup creamy poppy seed dressing
2 garlic cloves
1 medium cucumber 6 ounces fresh baby spinach leaves
12 ounces broccoli slaw mix
1 red bell pepper
1 green bell pepper
1 lb boneless skinless chicken breast
1/4 cup fresh basil
1/4 cup chopped peanuts
1 tablespoon sesame oil
1/8 teaspoon thai chili paste

Directions

1
For the dressing mix Ginger, dressing and garlic and shake well to combine.
2
Cut chicken into small Cubes.
3
In a large bowl mix cucumber, spinach, slaw.
4
In a skillet heat seasme oil
5
Add chicken, peppers, chili paste, basil and peanuts and saute until chicken is cooked through.
6
Pour chicken mixture over salad then pour dressing on top.