Thai Chicken Salad

Chef Mary Ann O'Dell, Registered Dietician
Akin's Natural Foods Market


Ingredients:

Thai Dressing (see below)
2 skinless, boneless chicken breasts, 8-oz each, halved
6 cups romaine lettuce leaves, torn into bite-size pieces
1/2 cup scallions, white part only, chopped
1/2 cup diced red onions
1/2 cup cilantro leaves, finely chopped
Garnish: toasted sesame seeds

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Prepare the Thai dressing as directed. Grill the chicken until cooked through, approximately 6-7 minutes, turning once after 4 minutes. Combine the romaine, scallions, red onion and cilantro in a large bowl, tossing to mix well. When ready to serve, line 4 plates with red leaf lettuce. Add the tossed greens. Remove the chicken and slice it on the bias. Arrange over the greens, drizzle each serving with 1 Tbsp. of Thai dressing and sprinkle with sesame seeds.

Note: To toast sesame seeds, place on a baking sheet in a 350 degree oven and toast until lightly brown, 3-5 minutes, being careful not to let them burn. Yield: 4 servings

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Thai Dressing:

 1/2 cup rice wine vinegar
1/4 cup olive oil
2 1/2 Tbsp. reduced sodium soy sauce
1/2 Tbsp. crushed red pepper flakes

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Place the ingredients in a jar with a tight-fitting lid and shake well to mix. Refrigerate until needed. Will keep in the refrigerator for 5 to 7 days. 


Akin's Natural Foods Market
7807 E. 51st Street
(918) 663-4137