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Chicken Salad With Thai Peanut Dressing

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main-dish dairy free low carb labor day lunch asian thai


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4 cups baby spinach (4 ounces)

12 ounces cooked boneless, skinless chicken breast, thinly sliced

1 1/2 cups frozen baby peas, thawed, rinsed, and drained

1/2 cup shredded carrot (about 1 medium)

1/2 cup sliced scallions, all parts (about 4 medium)

2 tablespoons omega-3-enriched peanut butter

1 tablespoon flaxseed oil

1 teaspoon toasted sesame oil

2 teaspoons reduced-sodium soy sauce

1 teaspoon honey

1/4 cup warm water

1 clove garlic, crushed

1/2 teaspoon grated fresh ginger

leaves fresh cilantro (optional)

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