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Thai Peanut Chicken with Spinach Salad

How many servings?

From kitchen to table in 40 minutes.
Salad Dressing

pineapple juice
orange juice
white wine vinegar
olive oil
sesame oil
dried mustard
coarse ground pepper

Thai Peanut Chicken

boneless, skinless chicken
olive oil
California salad dressing, divided
chicken broth
soy sauce
peanut butter
spaghetti, broken

red pepper flakes

Spinach Salad

spinach leaves
bean sprouts

Grocery Shopping List for Thai Peanut Chicken with Spinach Salad


  1. Make salad dressing by combining the eight ingredients for the dressing together in a container with a lid. Cover tightly, shake and store in the refrigerator until ready to serve.
  2. Cut chicken into cubes. Place olive oil in a skillet and add chicken. Turn burner on to medium heat.
  3. Pour half the California salad dressing over
    the top of the chicken. Stir and cook for five minutes.
  4. Add remainder of California salad dressing, water, chicken broth, soy sauce and peanut butter to skillet. Increase heat to medium-high.
  5. Slice carrots and add to skillet along with spaghetti. Cover and reduce heat to low. Simmer for 5 minutes.
  6. Stir in broccoli and snow peas. Sprinkle in
    red pepper flakes. Cover again and continue to simmer for another 5 minutes or until the spaghetti is tender.
  7. Meanwhile rinse and drain spinach leaves. Arrange with bean sprouts, radish and onion. Take dressing from the refrigerator, shake
    well and drizzle over salad.
  8. Sprinkle peanuts over chicken, vegetables
    and pasta. Stir and heat for another 30 seconds. Serve with spinach salad.

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Thai Peanut Chicken with Spinach Salad
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Thai Peanut Chicken with Spinach Salad

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