Chicken Spinach Salad with Spicy Vinaigrette

Cooking Light
Use bagged spinach and matchstick carrots to cut down on the preparation time. Cooked shrimp also works in this dish.
4 servings


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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


Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain well.

While noodles cook, combine rice vinegar and next 5 ingredients (rice vinegar through sesame oil) in a large bowl.

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.

Created date

October 2003

Nutritional Information

Calories 494
Caloriesfromfat 27 %
Fat 14.6 g
Satfat 2.6 g
Monofat 6.5 g
Polyfat 4.5 g
Protein 25.5 g
Carbohydrate 63.4 g
Fiber 2.8 g
Cholesterol 60 mg
Iron 3.4 mg
Sodium 490 mg
Calcium 68 mg