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Sunday, June 16, 2013

Thai Chicken Salad

For the salad:
2 -3 c. chopped romaine lettuce
1 head Napa cabbage, sliced
1 c. cubed cucumber
2 c. shelled edamame
1 1/2 c. shredded carrots
1 c. chopped red and yellow peppers
1/4 c. chopped green onions

Put the cabbage and lettuce in a large bowl.  Top with remaining ingredients.

For the chicken:
1/2 c. vegetable oil
2 T. rice vinegar
1/4 c. sugar
1 clove garlic, minced
juice of 1 lime
Mix marinade well..pour over...

1-2 boneless chicken cut in thin strips

Marinade at least 1 hour, longer if you can
Heat a large skillet, pout the chicken and marinade into the skillet and cook on medium high heat until the chicken is not longer pink and is tender.  Drain off marinade and place chicken pieces on top of the salad ingredients.

4 T. rice vinegar
4 T. Thai sweet red chili sauce
1 t. sesame oil
1/2 t. salt
Whisk ingredients well and pour over the salad.  Stir in to coat the whole salad.

Peanut sauce
You can use store bought sauce or make your own...
1/4 c. peanut butter
2 T. soy sauce
1 T. rice vinegar
1 T. Thai sweet red chili sauce
2 T. vegetable oil.
Whisk together then slowly drizzle over the salad to serve.  Top with peanuts or dry chow mein noodles.

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