Asian Chicken and Spinach Salad

1 1/2 lbs grilled or poached chicken breasts, sliced thin on diagonal
8 cups baby spinach leaves
2 carrots, sliced julienne
6 green onions, thinly sliced on diagonal
2 red peppers, thinly sliced
1 cup fresh cilantro leaves, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped

1/2 cup soy sauce
1/4 cup vegetable or canola oil
2 T. sesame oil
1/4 cup rice wine vinegar
1 T. brown sugar
2 cloves garlic, minced
pinch of red pepper flakes or 1/8 tsp. hot chili oil
1/4 cup hoisin sauce
1/4 cup sesame seeds, toasted lightly
1 cup toasted peanuts, optional

Thinly slice chicken breast and set aside. Place the spinach leaves on serving platter. Place the chicken on the spinach on a concentric circle around perimeter of platter. Mix carrots, onions, red peppers cilantro and min leaves in a small bowl. Place in center of salad. In small bowl, whisk all ingredients of dressing. When ready to serve, top the salad wiht dressing and toasted peanuts. Serves 6-8.

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