Simple Thai Chicken Spinach Salad - cooking recipe

Ingredients

salad
1 1/4 lbs chicken breasts, thinly sliced
1 tablespoon vegetable oil
2 medium carrots, sliced
1 red bell pepper, chopped
1 (10 ounce) package Baby Spinach
1/2 cup chopped green onion
1/2 cup chopped fresh cilantro
dressing
1/3 cup creamy peanut butter
1/4 cup water
3 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar or 2 teaspoons honey
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
optional
hot sauce (optional) or red pepper flakes (optional)

Preparation

In a large skillet or wok, stir fry the chicken pieces in oil until juices run clear.
remove and keep warm.
In the same pan, stir fry the carrots and bell pepper until crisp-tender.
In a large serving bowl, toss the spinach, green onions, and cilantro; set aside.
In a blender, combine the dressing ingredients and process until well blended.
Add chicken, carrots, bell pepper, and dressing to the spinach bowl and toss to coat evenly.
Serve immediately.