Thai Orange Chicken Salad
|Sweet red peppers||2|
|Sesame oil||1 Teaspoon|
|Cooked boneless skinless chicken breasts||2|
|Bean sprouts||1⁄2 Cup (8 tbs)|
|Coriander||3⁄4 Cup (12 tbs)|
|Oranges||2 , halved and sliced|
|Garlic||4 Clove (20 gm)|
|Water||2⁄3 Cup (10.67 tbs)|
|Smooth peanut butter||1⁄2 Cup (8 tbs)|
|Rice vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Granulated sugar||1⁄2 Teaspoon|
|Crushed hot pepper flakes||1⁄2 Teaspoon|
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.