Ingredients

The following ingredients have 2 Servings
  • 6 ounces frozen breaded chicken tenders (I like Applegate brand)
  • 3 cups Asian-style bagged salad (see note)
  • 2 cups chopped spinach
  • 1/4 cup chopped red onion
  • 2 tablespoons creamy peanut butter
  • 1 clove of garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1/2 teaspoon granulated sugar
  • 1 tablespoon rice wine vinegar
  • Juice of 1 lime
  • 1/2 teaspoon ginger paste
  • 1 pinch red pepper flakes, or more to taste
  • 1 green onion, sliced
  • 2 tablespoons roughly chopped roasted peanuts
  • 1/2 cup rice noodles

Instruction

  • Bake the chicken tenders according to package directions. While they bake, assemble the salad by tossing the packaged salad with the spinach, and red onion. Divide the salad between two plates or bowls.
  • In a small bowl, whisk the peanut butter, garlic, oil, soy sauce, sugar, vinegar, lime juice, ginger paste, and red pepper flakes until smooth. The dressing will be thick, so add up to 3 tablespoons of water until it is thin enough to pour.
  • Slice the baked chicken tenders into bite-sized pieces and divide them between the two salads. Drizzle the dressing over the top of the salads and garnish each with the chopped peanuts and green onion.