THAI CHICKEN SALAD
by Sepi Z
Sepi Z
Ingredients
Fish sauce 4 Tbsp.
Limes, juice of 8 ea.
Grapefruit and orange, juice of 4 ea.
Honey 8 Tbsp.
Extra-virgin olive oil 12 Tbsp.
Romaine lettuce, head, cut into ½” strips, washed and drained 8 ea.
Chicken breast, cooked, sliced thin 24 oz.
Orange, segments and juice of 8 ea.
Grapefruit, segments and juice of 8 ea.
Red onion, sliced thin 2 ea.
Cucumbers, small, sliced thin 8 ea.
Thai basil, sliced thin 1 oz.
Mint, sliced thin 1 oz.
Cilantro, sliced thin 1 oz.
Serrano chilies, sliced thin (optional) 8 ea.
Honey-Lime vinaigrette (see above) 12 oz.
Almonds, roasted, chopped 8 oz.
Honey Lime Vinaigrette
Salad
Garnish
Directions
For the Honey Lime Vinaigrette: Combine all the ingredients and stir until the honey dissolves.
For the Salad: Place all ingredients in a mixing bowl and toss to combine.
Garnish with roasted almonds.
Recipe Note
This recipe meets all HKHL Recipe Nutrition Goals for a lunch or dinner entrée.