Wednesday, March 25, 2009

Thai Stir Fry & Live Veggie Salad

This is a spectacular meal! Your body will appreciate it at a cellular level! This kind of food is sooo good for you!

Thai Stir Fry & Live Veggie Salad
1/4 cup creamy poppy seed dressing
2 garlic cloves
1 1-inch piece unpeeled gingerroot, grated and juiced
1 package fresh baby spinach leaves
1 package fresh broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red pepper, sliced in this strips
Chicken Mixture:
1 pound boneless, skinless chicken breast halves
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
For dressing, in 2 qt mixing bowl combine salad dressing and garlic. Grate gingerroot. Gather gingerroot in palm of hand and squeeze over bowl to release juice: discard flesh. Whick until well blended.
For salad, place spinach, slaw mix, cucumber and bell pepper in large bowl and refrigerate until ready to serve.
For chicken mixture, heat skillet over medium high heat. Lightly spay skillet with nonstick cooking spray. Add chicken to skillet in single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir fry 2-3 minutes or until chicken is not longer pink: remove from heat. Add basil, peanuts and 1/4 cup of the dressing. Toss to coat. To serve, toss salad with remaining dressing: top with chicken mixture and serve immediately.
Taken from The Pampered Chef, contributed by Michelle Olsen.