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Thai Orange Chicken Salad

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Ingredients
  Carrots 2 Large
  Sweet red peppers 2
  Sesame oil 1 Teaspoon
  Green onions 3
  Cooked boneless skinless chicken breasts 2
  Boston lettuce 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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Ingredient: 
Chicken
Interest: 
Quick

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