Menu Enter a recipe name, ingredient, keyword...

thai chicken and spinach salad


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 2 tbsp soya sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic minced
  • 3 skinless,boneless chicken breasts
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup peanutbutter
  • 1/4 cup oil
  • 6 cups baby spinach leaves
  • 1/2 cup bean sprouts
  • 1/2 cup red onion
  • 1/2 cup sliced red pepper



Step 1

preheat the barbeque to mediun-high and grease grate lightly.whisk the ketchup with the brown sugar,soya sauce and vinegar.stir in ginger and garlic.divide mixture in half.brush one half evenly over chicken. sprinkle the chicken evenly with salt and pepper.grill for about 15 minutes turning as needed or until juices run clear.remove from grill amd rest for 5 minutes.slice thinly.blend reserved ketchup mixture with peanutbutter and oil.toss spinach with sprouts,onion and red pepper.drizzle with peanutbutter mixture and toss to with sliced chicken and serve

You'll also love

Review this recipe

Spinach Souffle Stuffed Mushrooms Ham, Swiss and Spinach Quiche