Chicken Spinach Salad with Spicy Vinaigrette

Ingredients

• 4 cups baby spinach fresh
• 8 ounces bean threads uncooked cellophane noodles
• 1 cup julienne-cut carrot 
• 4 teaspoons chile paste with garlic
• 0.3 cup dry-roasted peanuts finely chopped
• 2 tablespoons soya sauce low-sodium
• 2 tablespoons vegetable oil; peanut oil preferred 
• 0.5 cup rice vinegar 
• 2 cups roasted shredded boneless skinless
• 0.5 teaspoon sesame oil 
• 2 tablespoons sugar 

Equipment

• bowl

Directions

1. Cook noodles according to package directions, omitting salt and fat.
2. Drain and rinse under cold water.
3. Drain well.
4. While noodles cook, combine rice vinegar and next 5 ingredients (rice vinegar through sesame oil) in a large bowl.
5. Add noodles and chicken to vinegar mixture; toss to coat. Arrange 1 cup spinach and 1/4 cup carrot on each of 4 plates. Top each serving with 1 1/2 cups chicken mixture; sprinkle each serving with 1 tablespoon peanuts.