Thai orange chicken salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Carrots | |
| 2 | Sweet red peppers | |
| 1 | teaspoon | Sesame oil |
| 3 | Green onions | |
| 2 | Cooked boneless chicken breasts | |
| 2 | Heads Boston lettuce | |
| 1½ | cup | Bean sprouts |
| ¾ | cup | Fresh coriander |
| 2 | Oranges in sections | |
| Dressing | ||
| ⅔ | cup | Water |
| ½ | cup | Smooth peanut butter |
| ⅓ | cup | Rice vinegar |
| 1 | tablespoon | Soy sauce |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Crushed chili flakes |
| 4 | Cloves garlic crushed | |
Directions
Cut carrots and red pepper into very fine strips. Heat oil in skillet, and saut‚ vegetables for several minutes. Slice green onions lengthwise into thin strips, as well as chicken breasts. In food processor, add all ingredients for dressing and process until smooth.
Arrange lettuce leaves on plates (6-8). Top with carrots and red peppers, bean sprouts, chicken, coriander and onions. Garnish with orange sections. Finally, drizzle dressing on top just before serving (or serve on the side.) Great for chicken leftovers too !