Thai Style Chicken and Spinach Salad
• 1/2 cup Heinz® Tomato Ketchup
• 2 Tbsp Soy sauce
• 2 Tbsp Heinz® Apple Cider Vinegar
• 3 cloves Garlic, minced
• 2 Tbsp Brown sugar
• 1 Tbsp Minced fresh ginger
• 1 pound Boneless skinless chicken breasts
• 1/4 cup Peanut butter
• 1/4 cup Vegetable oil
• 6 cups Baby spinach leaves
• 1/2 cup Bean sprouts
• 1/2 cup Thinly sliced red onion
• 1/2 cup Sliced red pepper
Directions
- Preheat grill to medium-high and lightly grease grate.
- Whisk the Ketchup with the brown sugar, soy sauce, vinegar, garlic and ginger.|Divide mixture in half. Brush the one half evenly over chicken.
- Grill chicken for 8 to 10 minutes, turning as needed or until internal temperature reaches 165°F. Remove from grill and let chicken rest for 5 minutes. Slice thinly.
- Whisk together reserved Ketchup mixture with peanut butter and vegetable oil.
- Toss spinach with sprouts, onion and red pepper.
- Drizzle salad mixture with peanut dressing and toss to combine.
- Top with sliced chicken and serve.|Garnish salad with peanuts.
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