Thai Chicken Salad

This salad makes a complete meal; recipe makes six servings.

Salad

2 Tbsp (30 ml) olive or canola oil

2 Tbsp (30 ml) olive or canola oil

2 cloves garlic, crushed

2 tsp (10 ml) ginger crushed

2 Tbsp (30 ml) gluten-free soy sauce

6 cups (1500 ml) cooked and chilled rice vermicelli noodles (GF) or gluten-free spaghetti

1 bag (10 oz/283 gram) baby spinach

1 large red bell pepper sliced into strips

1/3 cup (80 ml) toasted peanuts

2 green onions

1/4 cup (60 ml) chopped fresh cilantro

Dressing

2 Tbsp (30 ml) balsamic vinegar

2 Tbsp (30 ml) brown sugar

2 Tbsp (30 ml) peanut butter

2 tsp (10 ml) sesame oil

2 Tbsp (30 ml) gluten-free soy sauce

1/4 tsp (1 ml) dried chilies, optional for spiciness

1 Tbsp (15 ml) lime juice

Instructions

Slice chicken breasts into strips; sauté in olive oil with garlic and ginger until fully cooked. Drizzle in 2 tablespoons soy sauce near the end of cooking. Remove from pan and set aside.

Add dressing ingredients to pan, heat and stir.

To serve, place 1 cup noodles into each bowl, top with 1 cup spinach, sliced peppers, nuts, and chicken slices. Drizzle warm dressing on top of each salad, sprinkle with green onions and fresh cilantro.

Recipe courtesy of @Patricia Chuey, recipe developer