Thai Marinated-Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use prepackaged rotisserie chicken in this quick salad from Tim Creehan of Beach Walk Café in Destin, Florida. Ingredients:
1 tablespoon vegetable oil |
1 cup quartered mushrooms |
1/2 cup rice vinegar |
1/2 cup low-sodium soy sauce |
1/4 cup pineapple juice |
1 tablespoon chopped fresh mint |
1 teaspoon minced peeled fresh ginger |
1 teaspoon fish sauce |
1 teaspoon dark sesame oil |
1/4 teaspoon chile paste |
1 garlic clove, minced |
4 cups chopped ready-to-eat roasted, skinned, boned chicken breasts (about 4 breasts) |
4 cups thinly sliced napa (chinese) cabbage |
4 cups thinly sliced romaine lettuce |
1/2 cup thinly sliced red cabbage |
1 cup yellow or red bell pepper strips |
1 (4-ounce) package alfalfa sprouts |
Directions:
1. Heat vegetable oil in a nonstick skillet over medium-high heat. Add mushrooms; sauté 3 minutes. Combine mushrooms, vinegar, and next 8 ingredients (vinegar though garlic) in a bowl. Add chicken; toss to coat. Cover and refrigerate 30 minutes.
2. Combine napa cabbage, romaine, and red cabbage. Divide cabbage mixture evenly among 6 plates; top each serving with chicken mixture, bell pepper, and sprouts.
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