THAI CHICKEN SALAD

Name: THAI CHICKEN SALAD
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.

by Sepi Z October 18, 2021

THAI CHICKEN SALAD

Rated 5 stars by 1 users

Author:

Sepi Z

Ingredients

Honey Lime Vinaigrette

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.

Salad

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.

Garnish

Almonds, roasted, chopped 8 oz.

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.