Monday, August 12, 2013

Crunchy Thai Chicken Salad

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  • 4 cups romaine lettuce, washed and torn into bite size pieces
  • 1/2 cup thinly sliced carrots
  • 3 thinly sliced radishes
  • 1 grilled chicken breast, chilled and sliced {leftovers!}
  • 3 tablespoons fresh cilantro, roughly chopped
  • 3 tablespoons dry roasted peanuts
  • 3 tablespoons chow mein noodles
  • for the peanut dressing:
  • 2/3 cup all natural peanut butter
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • juice of 1 lime
  • pinch of red pepper flakes
  • hot water

    1. Divide all ingredients for salad between two large serving bowls.
    2. For the dressing, stir peanut butter, honey, soy sauce, lime juice and red pepper flakes together. Slowly whisk in hot water until dressing is the consistency you want. Drizzle generously over salad and serve.

    Note: Serves 2, Cooking time 15 minutes.

    Original Recipe:

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