Picnic Recipes From Razzle Dazzle Recipes
 Thai Chicken Salad Recipe

 

Thai Chicken Salad

Marinade:

9 garlic cloves, minced
1/4 cup Soy Sauce
2 Teaspoons 5-spice powder
2 Teaspoons red chili pepper flakes
1 Tablespoon brown sugar
Teaspoon salt
cup cilantro
3 - 4 chicken breasts, deboned

Salad Dressing:
1 Tablespoon canola oil
Teaspoon dry mustard
1 Tablespoon sesame oil
2 Tablespoons Soy Sauce
2 Tablespoons rice vinegar
Teaspoon sugar
1 green onion, minced
2 Teaspoons fresh ginger root, finely chopped
1 minced garlic clove

Salad:
3 Tablespoons toasted sesame seeds
4 cups assorted greens (romaine, radicchio, endive)
each red and yellow pepper, sliced thinly rice stick noodles, or other thin noodles

Marinade the chicken breasts for at least 4 hours, preferably overnight. Put all the dressing ingredients into a lidded container and shake well.

Broil the chicken approximately 7-8 minutes on each side. While you are doing that, boil some water, throw the noodles in and turn off the heat. Don't let the noodles stay in the water for more than 5 minutes.

Place the noodles into a salad bowl. Toss the greens with the peppers and put on top. Cut the chicken into strips and place on top of the greens. Drizzle dressing over top and finish off with the sesame seeds.

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