Thai Chicken Salad

My husband LOVED this salad. He really loves salads and Thai food, so this was a real winner. It was light and fresh and was perfect for a hot summer day.

Ingredients:

• 1 pound boneless skinless chicken breasts, thinly sliced
• 1 TBSP canola oil or olive oil
• 2 medium carrots, sliced
• 1 medium sweet red pepper, chopped
• 1 package (10 oz) fresh spinach, torn
• 1/2 C. chopped green onions
• 1/2 C. minced fresh cilantro

Dressing:

• 1/2 C. creamy peanut butter
• 1/4 C. water
• 3 TBSP. rice vinegar
• 2 TBSP. canola oil or olive oil
• 1 TBSP. soy sauce
• 2 tsp. sugar
• 1 1/2 tsp. minced garlic
• 1/4 tsp. salt
• 1/2 can of coconut milk (optional, but really good)
• a couple shakes of Cholula Chili Lime Seasoning (optional)

Directions:

1. In a large skillet or wok, stir fry chicken in oil until no longer pink. I seasoned it with the chili lime Cholula seasoning. It was great, but not everyone has it in stock. Remove and keep warm.
2. In the same pan, stir fry carrots and red pepper for 5-6 minute or until crisp-tender
3. In a large serving bowl, combine the spinach, onions, and cilantro; set aside.
4. In a blender, combine the dressing ingredients; cover and process until blended. When I made this I used apple cider vinegar and I really regretted it. It was the wrong flavor. Rice vinegar is the best, but if you have to settle for white, that is probably ok too. I added a bit more soy sauce and the coconut milk and a little bit of sesame oil until I got a taste and consistency that I liked. 
5. Add chicken, carrots, pepper, and dressing to spinach mixture. Toss to coat. This is delicious eaten when the chicken  is still warm, but it is also great cold.

Adapted from Simple and Delicious Magazine