Thai Orange Chicken Salad Recipe
Ingredients
2 large carrots
2 sweet red peppers
1 tsp sesame oil 5 mL
3 green onions
2 cooked boneless skinless chicken breasts
2 heads Boston lettuce
1-1/2 cups bean sprouts 375 ml
3/4 cup fresh coriander 175 ml
2 oranges, halved and sliced
DRESSING
4 cloves garlic
2/3 cup water 150 ml
1/2 cup smooth peanut butter 125 ml
1/3 cup rice vinegar 75 ml
1 tbsp soy sauce 15 ml
1-1/2 tsp granulated sugar 7 ml
1/2 tsp crushed hot pepper flakes 2 ml
Directions
Using vegetable peeler, peel carrots into long strips.
Seed and slice peppers into thin rounds.
In nonstick skillet, heat oil over medium heat; cook carrots and red peppers for 5 minutes or until tender crisp.
Leaving 1 inch (2.5 cm) of green at ends of onions, slice lengthwise into strips.
Cut chicken into thin strips.
Dressing: In blender or food processor, chop garlic finely.
Add water, peanut butter, vinegar, soy sauce, sugar and hot pepper flakes; process until smooth.
Separate lettuce leaves and arrange on 8 plates; top with carrot mixture, bean sprouts, chicken, coriander and onions.
Garnish with orange slices.
Serve dressing on the side.
Seed and slice peppers into thin rounds.
In nonstick skillet, heat oil over medium heat; cook carrots and red peppers for 5 minutes or until tender crisp.
Leaving 1 inch (2.5 cm) of green at ends of onions, slice lengthwise into strips.
Cut chicken into thin strips.
Dressing: In blender or food processor, chop garlic finely.
Add water, peanut butter, vinegar, soy sauce, sugar and hot pepper flakes; process until smooth.
Separate lettuce leaves and arrange on 8 plates; top with carrot mixture, bean sprouts, chicken, coriander and onions.
Garnish with orange slices.
Serve dressing on the side.
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