Thai Orange Chicken Salad Recipe
Ingredients
| Carrots | 2 Large | |
| 2 sweet red peppers | ||
| Sesame oil | 1 Teaspoon | |
| Green onions | 3 | |
| 2 cooked boneless skinless chicken breasts | ||
| 2 heads Boston lettuce | ||
| Bean sprouts | 1/2 Cup (16 tbs) | |
| Coriander | 3/4 Cup (16 tbs) | |
| 2 oranges, halved and sliced | ||
| Garlic | 4 Clove (5gm) (DRESSING) | |
| Water | 2/3 Cup (16 tbs) (DRESSING) | |
| Smooth peanut butter | 1/2 Cup (16 tbs) (DRESSING) | |
| Rice vinegar | 1/3 Cup (16 tbs) (DRESSING) | |
| Soy sauce | 1 Tablespoon (DRESSING) | |
| Granulated Sugar | 1/2 Teaspoon (DRESSING) | |
| Hot pepper flakes | 1/2 Teaspoon, crushed (DRESSING) | |
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.
Chef
