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Thai Chicken Salad

Submitted by Nancie Steiner

Serves: 4
Prep Time: 25 minutes

Thai Dressing:

• 1 clove garlic, minced
• 1 1 inch chunk ginger, peeled and minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup cilantro leaves
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 2 tablespoons vinegar
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1/4 cup vegetable oil

In a food processor or mini chop, finely mince garlic, ginger, red pepper and cilantro. Add remaining ingredients and blend well. Let stand for several hours for flavors to meld.

• 2 grilled boneless and skinless chicken breasts,
• diagonally sliced
• 4 cups tossed mixed greens
• 2 cups thinly sliced cabbage
• 1 medium cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 1 cup crispy Chinese noodles
• 4 tablespoons chopped toasted hazelnuts

Divide mixed greens, cabbage, carrot and cucumber among four plates. Top with a bed of crispy noodles and several slices of chicken. Drizzle dressing over greens and chicken. Sprinkle with hazelnuts and serve.