Thai Chicken Spinach Salad
by 々Miao∴
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash chicken breasts and wipe dry;
2. Add tomato ketchup, brown sugar, soy sauce, and apple cider vinegar together in a small bowl. Add garlic and ginger to the bottom and mix well;
3. Divide the sauce in half; half brush the chicken;
4. Preheat the oven, heat the middle layer up and down to 200 degrees, add the chicken and bake for 50 minutes;
5. Salad vegetables
6. Wash the bean sprouts and blanch them in boiling water;
7. Place the blanched bean sprouts in a large bowl and wash spinach; shred the onion and red pepper; put them in the bowl;
8. Let the roasted chicken cool slightly;
9. Add proper amount of peanut oil to the remaining half of the sauce, pour it into the salad vegetables and mix well;
10. Put the mixed salad on the plate, and cut the chicken into thin slices and place it on the salad.
