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Transport your taste buds to the streets of Bangkok without leaving your kitchen! This Thai-Inspired Chicken and Spinach Salad is an explosion of fresh, vibrant, and bold flavors. Tender, juicy chicken sits atop a bed of fresh spinach, all drenched in a signature tangy, sweet, spicy, and umami-packed dressing. It’s a light yet deeply satisfying meal that’s low in carbs but astronomically high in flavor. Get ready for a salad that is anything but boring!
Thai Chicken Spinach Salad
This Thai-Inspired Chicken and Spinach Salad is an explosion of fresh, vibrant, and bold flavors
Ingredients
- 2 pieces chicken breast
- young spinach leaves Appropriate amount
- mung bean sprouts Appropriate amount
- ¼ Red bell pepper
- ⅕ onion
- 2 petals garlic
- 1 pieces ginger
Instructions
- Wash and dry the chicken breast
- Add tomato sauce, brown sugar, soy sauce, and apple cider vinegar to a small bowl, mince garlic and ginger, and mix well
- Divide sauce in half; brush half over chicken
- Preheat the oven to 200 degrees on the middle layer, put the chicken in and bake for 50 minutes
- salad vegetables
- Wash the bean sprouts and blanch them in boiling water
- Put the blanched bean sprouts into a large bowl, wash the spinach, cut the onion into strips, and put the red pepper into the bowl
- Let the roasted chicken cool slightly
- Add some peanut oil to the remaining half of the sauce and pour it into the salad vegetables and mix well
- Place the mixed salad on a plate and thinly slice the chicken on top of the salad
