Thai Salad
Instructions:
- A summery blend of chicken, lettuce, fresh herbs, and crisp carrots tossed with a tangy, spicy Asian dressing. It is equally good made with either beef or shrimp in place of the chicken.
- 12 cups loosely packed bite-size pieces Boston lettuce (about two 6-ounce heads)
- 1â„2 cup loosely packed fresh cilantro leaves
- 1â„2 cup loosely packed fresh mint leaves
- 1 bag (10 ounces) shredded carrots
- 3 green onions, cut into 1-inch pieces
- 1â„4 cup fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 tablespoons vegetable oil
- 1 jalapeño chile, seeded and minced
- 1 tablespoon grated, peeled fresh ginger
- 1 teaspoon sugar
- 12 ounces skinless, boneless, rotisserie chicken, cut into thin strips
- In large bowl, toss lettuce with cilantro,mint, carrots, and green onions.
- In another large bowl, with wire whisk, mix lime juice, fish sauce, oil, jalapeño, ginger, and sugar until blended.
- To serve, add chicken to dressing in bowl; toss to coat.Add lettuce mixture; toss again.
- P R E P 20 minutes
- C O O K 30 minutes
- MA K E S 4 main-dish servings