The chicken mixture can be served over salad or rice and the leftovers make delicious wraps.
THAI CHICKEN STIR FRY SALAD
1 (1-inch) piece peeled fresh gingerroot, finely chopped
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
In bowl, combine gingerroot, salad dressing and pressed garlic; whisk until well blended and set aside.
1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
Heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with oil using. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.
1 medium cucumber, scored, seeded and sliced
1 (6 ounce) package fresh baby spinach leaves
1 (12 ounce) package broccoli slaw mix
1 small red bell pepper, sliced into thin strips
Score cucumber lengthwise; remove seeds using a corer. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper on large tray. Toss with remaining salad dressing. Top with chicken mixture. Enjoy!
Yield: 8 servings