Thai Chicken And Vegetable Salad
|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)|
In blender container or food processor bowl with metal blade, combine all dressing ingredients.
Cover; blend until smooth.
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.