Warm Thai Chicken Salad

Ingredients

  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons Oriental sesame oil
  • 1 cup loosely packed fresh coriander (cilantro) sprigs
  • 6 green onions, sliced
  • 1 cucumber, cut into julienne
  • 1 red bell pepper, seeds and membrane removed and cut into julienne
  • 1 bunch mizuna
  • + 15 more ingredients
    • 1 teaspoon sweet chili sauce
    • 1 tablespoon balsamic vinegar juice of 2 limes
    • 3 tablespoons extra virgin olive oil
    • 1 clove garlic, finely chopped
    • 1 small red chili, finely chopped
    • For Dressing:
    • 2 tablespoons finely chopped fresh coriander (cilantro)
    • 1 tablespoons brown sugar
    • 2 cloves garlic, crushed
    • ¼ teaspoon salt
    • ¼ cup fresh lemon juice
    • 6 single, skinless, boneless chicken fillets (about 1 ¼ lbs)
    • For Chicken:
    • 1 cup shredded purple basil
    • 2 carrots, cut into julienne

FOR CHICKEN: Flatten the chicken fillets slightly and cut each lengthwise into 4 strips. Combine all of the marinade ingredients in a shallow ceramic bowl and mix well. Add the chicken and toss to coat. Set aside, covered in plastic wrap in the refrigerator overnight, or at room temperature for s...

View full recipe at SpringPad

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