Wednesday, March 23, 2011

Thai Chicken Salad

Inspired by the Cabbage Crunch Salad with Thai Basil Dressing from my recent cooking class, I decide to change up the recipe a bit to make the salad a meal and make some substitutions with things I like more.  This can definitely be served alone as a meal or paired with brown rice to make it more filling.  I've been eating it for pretty much every meal and snack since I made it last night!

Could there be any more colors in this??
Lar's Thai Chicken Salad 

Serves: 4
Time: 20 minutes start to finish


Small head of purple cabbage, cleaned, cored and shredded
4 scallions, finely sliced
1 cup shredded carrots (or other veggies that you have on hand)
1/3 cup sunflower seeds
handful of chopped parsley <---I really don't measure anything, add as much as you want!
handful of chopped basil
2 chicken breasts cooked anyway you like (George Forman all the way for me!), then chopped or shredded

2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil (toasted really makes the difference...splurge for this oil!)
1 clove garlic, minced
Pinch of cayenne pepper
2 1/2 tablespoons Bragg (soy sauce as alternative)
Sea salt and pepper to taste


Combine all salad ingredients in large bowl.

Combine all dressing ingredients in a small bowl and whisk to combine.  Pour dressing on salad and serve immediately. 
Salad ingredients in bowl minus the chicken

Dressing ingredients in bowl  
Stacey thinks it looks lick smacking good too!


Brian and Heather said...


Marathon Lar said... could definitely do tofu instead of chicken...I think that sounds yummy too!