Napa Thai Chicken Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Dressing:
1/4 cup rice vinegar
1/3 cup olive oil
2 tsp. sesame oil
2 Tbsp. Thai peanut sauce
2 Tbsp. sugar
1 Tbsp. black sesame seeds (or regular if you don't have black)
Also can try Newman's Own Low-Fat Sesame Ginger dressing on this salad...It's good too)
Salad:
3 - 4 boneless, skinless chicken breasts
1 Tbsp. extra virgin olive oil for searing the chicken
1/2 to 1 whole head Napa Cabbage (about 8 or 9 cups, thinly sliced)
1 cup shredded carrots
1/2 cup thinly sliced celery
1 cup roughly chopped cilantro
6 green onions (just use the green and light green parts of the onion for this dish)
1/2 - 1 cup peanuts (optional, but I recommend it)
Sea salt and freshly ground pepper to taste
|
|
Directions: |
Directions:Mix the dressing and set aside.
Preheat oven to 375º. Sprinkle chicken with sea salt and pepper. Pan sear in the olive oil about 1 minute on each side. Place the pan into the oven and roast the chicken for 5 minutes. Reduce heat to 350º and cook for another 20 minutes. Remove and set aside to cool. Shred when cool (the longer you wait to shred the chicken, the more moist it will be).
While the chicken cools, assemble all the veggies for the salad. Add the chicken and toss with desired amount of dressing when ready. Garnish top with peanuts. |
|
Number Of
Servings: |
Number Of
Servings:8 - 12 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a great make ahead salad. Just ready all the ingredients up to a day ahead and toss together 5 minutes before you want to serve it. We eat it as a meal with fresh fruit or corn on the cob.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Napa Thai Chicken Salad is from