Thai Chicken Salad
4 cups cooked, diced chicken breast meat (turkey, shrimp or pork can also be used)
1 cup thinly sliced carrots
2 cups thinly sliced green onions with tops
3 cups sliced fresh mushrooms
1/4 teaspoon hot oil (used in stir fry cooking)
1/4 cup walnut oil
1/2 cup lemon juice
1/2 cup soy sauce
white pepper
red pepper (Cayenne Pepper)
4 cups fresh spinach, washed and sliced
1 cup peanuts, salted
4 cherry tomatoes, cut into quarters
Toss together, meat, carrots, onions, mushrooms in large bowl. In an jar
or bowl, mix oils, lemon juice, soy sauce, and peppers. Pour over meat mixture and refrigerate for 2-4 hours. To serve, toss with spinach and peanuts
and garnish with cherry tomatoes.
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