SAUCY SAIGON CHICKEN SALAD
8 chicken thighs, skinned, boned and cut in bite-size pieces
1 carrot, shaved
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 cup roasted peanuts
4 cups shredded Savoy cabbage
1 red bell pepper, seeded and thinly sliced
Dressing: recipe follows
1/2 cup finely shredded scallions
1/2 cup loosely packed cilantro leaves
In large nonstick frypan, place oil and heat to high temperature. Add chicken and saut 3 minutes. Add soy sauce. Lower heat and stir-fry until liquid is absorbed and chicken is well glazed. Stir in peanuts. In large bowl, place cabbage, carrot and red bell pepper. Pour 1/2 of Dressing over vegetables, tossing to coat. Place tossed salad on a platter, top with chicken and peanuts, shredded scallions and cilantro. Drizzle remaining Dressing over chicken and vegetables. Serve at room temperature or chill. Makes 4 servings.
Dressing:
In measuring cup, mix together 1 tablespoon sugar; 1 large garlic clove, pressed; 1/2 teaspoon minced hot red pepper; juice of 1 large lime; 2 tablespoons fish sauce and 2 tablespoons rice vinegar. (If fish sauce is unavailable, substitute light soy sauce.)
Source: National Chicken Council
8 chicken thighs, skinned, boned and cut in bite-size pieces
1 carrot, shaved
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 cup roasted peanuts
4 cups shredded Savoy cabbage
1 red bell pepper, seeded and thinly sliced
Dressing: recipe follows
1/2 cup finely shredded scallions
1/2 cup loosely packed cilantro leaves
In large nonstick frypan, place oil and heat to high temperature. Add chicken and saut 3 minutes. Add soy sauce. Lower heat and stir-fry until liquid is absorbed and chicken is well glazed. Stir in peanuts. In large bowl, place cabbage, carrot and red bell pepper. Pour 1/2 of Dressing over vegetables, tossing to coat. Place tossed salad on a platter, top with chicken and peanuts, shredded scallions and cilantro. Drizzle remaining Dressing over chicken and vegetables. Serve at room temperature or chill. Makes 4 servings.
Dressing:
In measuring cup, mix together 1 tablespoon sugar; 1 large garlic clove, pressed; 1/2 teaspoon minced hot red pepper; juice of 1 large lime; 2 tablespoons fish sauce and 2 tablespoons rice vinegar. (If fish sauce is unavailable, substitute light soy sauce.)
Source: National Chicken Council
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Chicken Milano like Johnny Carinos
- Bourbon Street Chicken (repost)
- Lemonade Ginger Chicken Breasts (using frozen lemonade concentrate)
- Buca di Beppo Chicken Marsala
- Moroccan Chicken Salad
- Pollo al Marsala (Chicken Marsala)
- Baked Chicken with Mandarin Orange Sauce
- Easy Elegant Swiss Cheese Chicken (freezer recipe)
- McCall's Honey-Yogurt Chicken with Mango Salsa
- Herbed Turkey Roast (rolled boneless turkey breast, crock pot)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute