Thai Orange Chicken Salad Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Main IngredientInterest Group

Ingredients

 Carrots2 Large
 2 sweet red peppers
 Sesame oil1 Teaspoon
 Green onions3
 2 cooked boneless skinless chicken breasts
 2 heads Boston lettuce
 Bean sprouts1/2 Cup (16 tbs)
 Coriander3/4 Cup (16 tbs)
 2 oranges, halved and sliced
 Garlic4 Clove (5gm) (DRESSING)
 Water2/3 Cup (16 tbs) (DRESSING)
 Smooth peanut butter1/2 Cup (16 tbs) (DRESSING)
 Rice vinegar1/3 Cup (16 tbs) (DRESSING)
 Soy sauce1 Tablespoon (DRESSING)
 Granulated Sugar1/2 Teaspoon (DRESSING)
 Hot pepper flakes1/2 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.
Quantcast