Chicken Spinach Salad With Spicy Vinaigrette

• 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

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.

bean threads, rice vinegar, sugar, soy sauce, peanut oil, chile paste, sesame oil, chicken breast, fresh baby spinach, juliennecut carrot, peanuts

Taken from www.myrecipes.com/recipe/chicken-spinach-salad-with-spicy-vinaigrette (may not work)