Thai Chicken Stir-Fry Salad
This recipe is from pampered chef. It can serve as a side dish, or over rice as a main dish.

Dressing:
11-inch piece peeled fresh ginger root
¾ cup creamy poppy seed salad dressing
2 garlic cloves, pressed

Salad:
1 medium cucumber
1 small red bell pepper
1 package (6 oz) fresh baby spinach leaves
1 package (12 oz) broccoli slaw mix

Chicken mixture:
¼ cup snipped fresh basil
¼ cup peanuts (optional)
2 pounds boneless, skinless chicken breasts

For dressing, finely chop ginger root using a chopper. In bowl combine ginger root, salad dressing and garlic whisk until well blended and set aside.

For salad, thinly slice cucumber and bell pepper; cut cucumber slices in half. Place spinach, slaw mix, cucumber and bell pepper into bowl, refrigerate until ready to serve.

For chicken mixture, snip basil and chop peanuts. Cut chicken into ½ inch cubes. Cook over medium-high heat until chicken is no longer pink, remove from heat. Add basil, peanuts and ¼ cup dressing to skillet; toss to coat.

To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.