Recipe Archives->Asian Sea->Thai Chicken Salad 06

Thai Chicken Salad 

2 chicken breasts, poached, grilled or sauteed
1 medium-size red onion, chopped 
3 green onions including tops, sliced
3 slices ginger, finely minced
4 tablespoons chopped cilantro
Thai Vinaigrette Dressing 
Romaine lettuce leaves (optional)

Cut chicken breasts into strips. In a small bowl, mix onion, green
onions, ginger and cilantro. Stir in dressing and chicken  strips.
Wrap mixture in lettuce leaves before eating.  Makes 2 servings.


Thai Vinaigrette Dressing 

1/4 cup avocado oil 
2 tablespoons hot chili oil 
1 large garlic clove, minced
1/2 cup rice wine vinegar 
3 tablespoons tamari 
2 dried red peppers or to taste

In a small bowl, combine oils and garlic. In another bowl, whisk
together vinegar and tamari; add to oil mixture.  Add peppers.
Makes enough dressing for 4 salads.

Note: Avocado oil is stocked in gourmet supermarkets. Hot chili
oil, rice wine vinegar and tamari are available in Asian markets
and some supermarkets.  

Printable version: thai-chicken-salad06.txt.