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Thai Chicken And Vegetable Salad

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  Garlic salt 1⁄4 Teaspoon
  Frozen broccoli carrot fanfare 16 Ounce (1 Package)
  Shredded lettuce 8 Cup (128 tbs)
  Fresh bean sprouts 1⁄2 Cup (8 tbs)
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs)
  Tomato wedges 3
  Cilantro 3

In blender container or food processor bowl with metal blade, combine all dressing ingredients.
Cover; blend until smooth.
Set aside.
Heat 1 tablespoon of the oil in large skillet over medium-high heat.
Add chicken; stir-fry about 5 minutes or until no longer pink.
Remove from skillet; sprinkle chicken with garlic salt.
Add remaining 1 tablespoon oil to skillet.
Add frozen vegetables; stir-fry for 5 to 7 minutes or until vegetables are crisp-tender.
Place 2 cups of the shredded lettuce on each of 4 serving plates.
Top each with 1/4 of the bean sprouts, green onions, cooked vegetables and cooked chicken.
Spoon dressing over each salad.
Garnish with tomatoes and cilantro.
Serve with remaining dressing.
Serve warm or cold.

Recipe Summary

Difficulty Level: 
Side Dish

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