Thai Chicken Salad

• 1 pound boneless skinless chicken breasts, thinly sliced
• 1 tablespoon canola oil
• 2 medium carrots, sliced
• 1 medium sweet red pepper, chopped
• 1 package (10 ounces) fresh spinach, torn
• 1/2 cup chopped green onions
• 1/2 cup minced fresh cilantro
• 1/3 cup creamy peanut butter
• 1/4 cup water
• 3 tablespoons rice vinegar
• 2 tablespoons canola oil
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1-1/2 teaspoons minced garlic
• 1/4 teaspoon salt

1. In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender.
2. In a large serving bowl, combine the spinach, onions and cilantro; set aside.
3. In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat.

chicken breasts, canola oil, carrots, sweet red pepper, fresh spinach, green onions, fresh cilantro, peanut butter, water, rice vinegar, canola oil, soy sauce, sugar, garlic, salt

Taken from www.tasteofhome.com/recipes/thai-chicken-salad/ (may not work)