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Westnut Hazelnut Recipes - www.westnut.com

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.

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