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"The belly rules the mind."--Spanish Proverb

Earl's Thai Chicken Salad Recipe

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This recipe for Earl's Thai Chicken Salad is from The Thompson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
DRESSING:
1 tbsp Fresh chopped garlic
1 tbsp Sambal Oelek (spicy Asian condiment)
2/3 cups Ketjap Manis (sweet indonesian soy sauce)
2/3 cup Fresh lime juice (from 5-6 limes)

SALAD:
1/2 lb Thin oriental steamed noodles (the kind you find in the produce department) cooked and cooled
2 Skinless chicken breasts (marinated in 1/2 cup of the dressing)
1 Large head Romaine lettuce, washed and chopped
1/4 cup Fresh mint, chopped
1/4 cup fresh cilantro, chopped
1/2 cup Diced red onion
1/2 cup Unsalted roasted peanuts
Directions:
Directions:
Combine the dressing ingredients. Use 1/2 cup or dressing to marinate chicken for 4 hours. When chicken is marinated, drain and discard freezing, then bake the chicken at 350ºF for 25 minutes.

Toss noodles and romaine with remaining dressing. Divide among four salad plates. Top each salad with some of the mint, cilantro, onion and peanuts. Slice cooked chicken and fan out alongside salad.
Number Of Servings:
Number Of Servings:
4

 

 

 

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