Thai Chicken And Pineapple Salad With Thai Citrus Dressing
Serves: 5
Madilyn Boehm
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 tsp
Olive Oil1 cup
Shredded Red Cabbage1 tbsp
Fresh Squeezed Lime Juice3 tbsps
Rice Wine Vinegar1 tbsp
Ginger Root (minced fresh)1 pinch
Pepper (fresh ground)4 tbsps
Chile (powder)4 tbsps
Dried Basil2 tbsps
Oregano (dried)1 tbsp
Chipotle (powder)1 tbsp
Dried Thyme1 tbsp
Tarragon (dried)1 tsp
Dried Sage2 tbsps
Peppercorns (szechuan, crushed)1 tsp
Cumin Seed (crushed)1 tbsp
Coriander Seed (crushed)Directions:
1
Season chicken breasts and grill or bake
2
Cut chicken into thin julienne strips and set aside
3
In a hot saute pan over medium high heat saute the onion, garlic, and mushrooms with the oil, tossing, 2 minutes
4
Set aside
5
Wash the lettuce leaves, pat dry and place in the center of 6 salad plates
6
Toss the remaining ingredients with the dressing in a bowl
7
Add the chicken and sauteed veggies and mix well
8
Evenly divide the salad and center on the lettuce leaf
9
Garnish with a cilantro leaf
10
Serve chilled
11
Mix all of the ingredients together and pour over desired salad, pasta or fruit
12
It's also great over freshly sliced cucumbers, zucchini, peaches, pears, or apples
13
Toss and chew! Place everything in a mill or coffee grinder and blend 15 to 20 seconds
14
Remove to a sealable container