Chicken Spinach Salad with Spicy Vinaigrette

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

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 494
  • Calories from fat: 27%
  • Fat: 14.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 4.5g
  • Protein: 25.5g
  • Carbohydrate: 63.4g
  • Fiber: 2.8g
  • Cholesterol: 60mg
  • Iron: 3.4mg
  • Sodium: 490mg
  • Calcium: 68mg

Ingredients

  • 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

Preparation

  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.
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