Thai Chicken Salad
Thai-style chicken salad with cucumber, fresh bean sprouts, jalapeños, red onion, fresh ginger and cilantro in a lime-mint dressing and garnished with chopped peanuts.
Lime-Mint Dressing (recipe follows)
1 broiler-fryer chicken, cooked, skinned and cut into thin shreds
1 cucumber, peeled, seeded, shredded
2 cups fresh bean sprouts
2 fresh jalapeño chiles seeded, shredded
1/2 small red onion, sliced thin and broken into rings
1 tablespoon shredded fresh ginger
1/2 cup chopped fresh cilantro (roots, stems, leaves)
1/4 cup chopped peanuts
- Make Lime-Mint dressing first and set aside.
- In large bowl, mix together chicken and cucumber.
- In another bowl, mix together bean sprouts, chiles, onion and ginger. (If not serving immediately, cover and refrigerate ingredients.)
- At serving time, stir together Lime-Mint Dressing, chicken-cucumber mixture, bean sprout mixture and cilantro. Sprinkle with chopped peanuts and serve.
Makes 4 to 6 servings.
Lime-Mint Dressing: Mix together 1/4 cup fresh lemon juice, 3 tablespoons fish sauce, 2 tablespoons vegetable oil, 5 teaspoons granulated sugar, 1 tablespoon chopped mint leaves, 2 cloves garlic (minced) and 1/2 teaspoon salt. Stir until sugar dissolves.
Recipe provided courtesy of the National Chicken Council. Used with permission.