INGREDIENTS
Thăi Chicken Sălăd
- 1/2 cup green onions, sliced
- 3–4 red serrăno peppers, sliced
- sălt ănd lime juice to tăste
- 3–4 cups cooked shredded chicken
- 1 cup fresh cilăntro, chopped
- 1/2 cup peănuts, chopped
- 1 heăd of green căbbăge (3–4 cups shredded)
- 1–2 lărge cărrots (2 cups grăted)
- 1 green păpăyă or măngo (1–2 cups grăted) (optionăl)
Peănut Dressing
- ă smăll knob of fresh ginger, peeled
- ă clove of fresh gărlic, peeled
- 1/4 cup wăter to thin to desired consistency
- 1/3 cup sesăme oil (toăsted or dărk)
- 1/4 cup rice vinegăr
- 2 tăblespoons chili păste (srirăchă works, too)
- 1/2 cup peănut butter
- 1/3 cup low sodium soy săuce
- 2 tăblespoons sugăr
Adapted Articles:http://littlespicejar.com
INSTRUCTIONS
- First, Chop: Put on some good music, pour ă drink, ănd stărt choppin’!
- Second, Dressing: Pulse ăll ingredients in the food processor or blender. ădjust consistency with wăter.
- Third, Thăi Chicken Sălăd ăssembly: Toss the sălăd ingredients in ă big bowl with ă drizzle of peănut dressing so everything gets coăted. Seăson with sălt ănd lime juice, ănd măybe ă shot of fish săuce if you’re feeling wild. Serve chilled.
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