CHICKEN THAI SALAD

Rainbow Thai Chicken Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: About 4-6 servings

Ingredients

Thai Chicken Salad Ingredients:
• 3 cups shredded cooked chicken
• 2 cups shredded purple cabbage
• 1 cup shredded green cabbage
• 1 avocado, diced
• 1 mango, peeled, pitted and diced
• 1 (large) carrot, julienned or shredded
• 1 red pepper, cored and julienned (or diced)
• 1 cup roughly chopped fresh cilantro leaves
• 1/2 cup chopped green onions
• 1/4 cup chopped cashews or peanuts
Peanut Dressing Ingredients:
• 1/2 cup natural peanut butter
• 2-3 tablespoons hot water
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce (if you are gluten-free, use GF soy sauce or tamari)
• 2 tablespoons honey
• 1/4 teaspoon sesame oil
• juice of 1 lime
• pinch of red pepper flakes

Method

To Make The Salad:

Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.

To Make The Dressing:

Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

PAD THAI

Ingredients
1 (8 ounce) package pad thai rice noodles
1/4 cup tamarind paste
1/3 cup boiling water
1/4 cup ketchup
2 limes, juiced
3 tablespoons soy sauce
1 tablespoon white sugar
1 tablespoon chili paste (sambal oelek)
1/4 cup vegetable oil
1/2 pound firm tofu, drained and cubed
5 cloves garlic, minced
4 eggs, beaten
3 cups bean sprouts
1/2 cup coarsely ground peanuts
5 green onions, thinly sliced

Directions

Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside.
Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl.
Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.
Nutritional Information
Amount Per Serving Calories: 450 | Total Fat: 22.1g | Cholesterol: 117mg