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Thai Chicken Salad




Source of Recipe


courier journal


List of Ingredients




¼ cup lemon juice
1 tablespoon dried tarragon
¼ cup vegetable oil
1 pound boneless skinless chicken breast
2 tablespoons cilantro, roughly chopped
4 green onions, sliced thinly on the bias
3 ribs celery, strings removed and sliced thinly on the bias
1 red bell pepper, cut into julienne slices
1 cup sugar snap peas, strings removed
1 cup carrots, scraped and cut thinly on the bias
½ cup cashews
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
¼ teaspoon sugar
¼ teaspoon minced fresh ginger
¾ teaspoon garlic, minced
2 tablespoon sesame oil
Salt and pepper to taste



Recipe



Whisk together the lemon juice, tarragon and oil. Put chicken in a large plastic bag, pour on mixture and let marinate in refrigerator 2 to 3 hours. Remove from marinade, pat dry and grill or bake the chicken breast until fork tender and juices run clear, 12 to 15 minutes. When cool, cut the breast in half and slice thinly. In a large bowl, combine chicken breast pieces with cilantro, green onions, celery, peppers, snap peas, carrots and cashews.

In another small bowl, whisk together the vinegar, soy sauce, sugar, ginger and garlic. Slowly whisk in the sesame oil, and season with salt and pepper. Drizzle dressing over salad and toss well.

Serves 6.