Thai Citrus Chicken Salad Recipes

THAI CHICKEN AND PINEAPPLE SALAD WITH THAI CITRUS DRESSING

Steps:

• Season chicken breasts and grill or bake. Cut chicken into thin julienne strips and set aside. In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes. Set aside. Wash the lettuce leaves, pat dry and place in the center of 6 salad plates. Toss the remaining ingredients with the dressing in a bowl. Add the chicken and sauteed veggies and mix well. Evenly divide the salad and center on the lettuce leaf. Garnish with a cilantro leaf. Serve chilled.
• Mix all of the ingredients together and pour over desired salad, pasta or fruit. It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples. Toss and chew!
• Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.

THAI CITRUS CHICKEN SALAD

Steps:

• DRESSING:.
• Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
• Add salt and freshly ground pepper and taste for seasoning.
• Refrigerate 1 hour to allow flavors to infuse.
• SALAD:.
• Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
• Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
• Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
• Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
• Place Chinese cabbage mixture on two dinner plates.
• Arrange sliced chicken on top and pour over the remaining sauce.
• Top with freshly chopped cilantro.