Thai Chicken Salad with Thai Vinaigrette Dressing
rec.food.cooking/Becca (2001)
Makes 2 servings

2 chicken breasts, poached, grilled or sauteed
1 medium-size red onion, chopped
3 green onions including tops, sliced
3 slices ginger, finely minced
4 tablespoons chopped cilantro
Thai Vinaigrette Dressing (recipe follows)
Romaine lettuce leaves (optional)

Cut chicken breasts into strips. In a small bowl, mix onion, green onions, ginger and cilantro. Stir in dressing and chicken strips. Wrap mixture in lettuce leaves before eating.

Thai Vinaigrette Dressing
1/4 cup avocado oil (see note)
2 tablespoons hot chili oil (see note)
1 large garlic clove, minced
1/2 cup rice wine vinegar (see note)
3 tablespoons tamari (thick, dark soy sauce; see note)
2 dried red peppers or to taste

In a small bowl, combine oils and garlic. In another bowl, whisk together vinegar and tamari; add to oil mixture. Add peppers. Makes enough dressing for 4 salads.

Note: Avocado oil is stocked in gourmet supermarkets. Hot chili oil, rice wine vinegar and tamari are available in Asian markets and some supermarkets. If you are fond of hot dishes, make this dressing the day before so the flavors and heat will intensify.