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Recipe: Thai Roast Chicken and Vegetable Salad

Salads - Main Dish
THAI ROAST CHICKEN AND VEGETABLE SALAD

FOR THE SALAD:
2 cups julienned roasted or poached chicken breasts
1 cup julienned red bell pepper
1 cup julienned yellow bell pepper
1 cup julienned zucchini
1 cup julienned yellow summer squash
1 cup julienned carrots
1 cup sliced fresh shiitake mushrooms
FOR THE DRESSING:
1/2 cup fresh orange juice
1 teaspoon tahini
1 tablespoon tamari
1 tablespoon seasoned rice wine vinegar
1 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
1/4 teaspoon Sriracha chile sauce
1/8 teaspoon ground star anise

TO PREPARE THE SALAD:
In a large bowl, combine the chicken and vegetables. Set aside.

TO PREPARE THE DRESSING:
In a small bowl, whisk together all the dressing ingredients.

TO SERVE:
Toss the chicken mixture with the dressing. Divide salad among 6 serving plates.

Makes 6 servings
Source: Conscious Cuisine: A New Style Of Cooking From The Kitchens Of Chef Cary Neff
MsgID: 39210
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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