Thai-style salad with shredded glazed chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head napa cabbage OR romaine lettuce |
| 1 | medium | Cucumber |
| 2 | mediums | Carrots |
| 2 | smalls | Oranges; peeled |
| And segmented | ||
| ½ | cup | Chopped fresh cilantro |
| 2 | Honey-lime glazed chicken breasts; see recipe, bones removed and meat shredded | |
| 6 | tablespoons | Honey |
| 3 | tablespoons | Peanut butter |
| 3 | tablespoons | Lime juice |
| 2 | tablespoons | Chopped fresh mint |
| 1 | tablespoon | Minced jalapeno pepper |
| 1½ | teaspoon | Soy sauce |
| 1 | teaspoon | Minced garlic |
| ¾ | teaspoon | Grated lime peel |
| ⅓ | cup | Dry roasted peanuts; chopped |
Directions
HONEY-LIME DRESSING
GARNISH
PREP (Approx). 6 cup shredded napa; 1+¼ cups peeled, seeded and sliced cucumbers; 1 cup coarsely grated carrots. Make the HONEY-LIME DRESSING: In a small bowl, whisk together honey, peanut butter, lime juice, chopped fresh mint, minced jalapeno pepper, soy sauce, minced garlic and grated lime peel, until well blended.
SALAD: In a large bowl, combine all ingredients except Honey-lime Dressing and peanuts; toss until well blended. Toss with dressing. Sprinkle each salad with peanuts just before serving.
RESOURCES [1] www.honey.com [2] Recipe-Buster [3] Kitpath@... [4] mc-recipe exchange 9/1/98 [5] kitmailbox 9/1/98
Recipe by: HONEY.COM by National Honey Board Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 01, 1998, converted by MM_Buster v2.0l.