Thai Chicken Salad
Source of Recipe
Provided by Better Homes and Gardens
List of Ingredients
2 tablespoons olive oil or salad oil
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon black pepper
4 cups torn romaine
1 pound skinless, boneless chicken breasts
1 cup torn radicchio
1 Belgian endive, cut up
1 medium tomato, chopped
2 tablespoons snipped fresh mint or Thai basil
1/4 cup olive oil or salad oil
3 tablespoons lemon juice
1 tablespoon fish sauce
1 tablespoon honey
1 tablespoon finely chopped fresh lemon grass or 1/2 teaspoon finely shredded lemon peel
1 clove garlic, minced
1/2 teaspoon crushed red pepper
Mint leaves (optional)
Recipe
1 Combine 1 tablespoon of the olive oil or salad oil, the chili powder, garlic powder, white pepper, and black pepper. Coat chicken with mixture. In a large skillet cook chicken in 1 tablespoon hot oil over medium heat for 8 to 10 minutes or until tender and cooked through, turning once. Cool slightly; cut chicken into thin strips.
2 In a salad bowl combine chicken strips, romaine, radicchio, Belgian endive, tomato, and snipped mint or Thai basil. Cover and chill salad up to 2 hours.
3 For dressing, in a screw-top jar the 1/4 cup olive oil or salad oil, lemon juice, fish sauce, honey, fresh lemon grass or 1/2 teaspoon finely shredded lemon peel, garlic, and crushed red pepper. Cover and shake well. Chill dressing until serving time. Shake well before using.
4 To serve, drizzle the dressing over the salad. Toss lightly to coat. Garnish with mint leaves, if desired. Makes 4 servings.
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