Thai Chicken Salad
Servings: 12
PERDUE® HARVESTLAND® Boneless Skinless Chicken Breast Filets and sweet red chili dressing in this Thai Chicken Salad bring vibrant flavors and colors.
Ingredients
Ingredients for Sweet Red Chili Dressing
- ½ lb. green onions, fine chop
- 1 ½ c. olive oil
- ½ c. rice wine vinegar
- 2 tbsp. soy sauce
- 2 tbsp. roasted sesame oil
- 6 garlic cloves
- 3 tsp. ginger, fresh, minced
- ¾ tsp. pepper flakes
Ingredients for Salad
- 12 PERDUE® HARVESTLAND® RTC Boneless Skinless Chicken Breasts
- 3 qt. Napa cabbage, chopped
- 3 c. carrots, shredded
- 3 c. bean sprouts
- 1 ½ c. scallions, chopped
- ¼ c. sesame seeds
- Salt, to taste
- 1 c. olive oil
Instructions
Instructions for Sweet Red Chili Dressing
- Combine all ingredients.
Instructions for Salad
- Heat oil in a nonstick skillet over medium-high heat. Cook chicken to internal temp of 165°F. Chill and cut into pieces.
- Toss all items, including dressing, with the chicken in a bowl. Equally divide into desired vessel.