Thai orange chicken salad

6 Servings

Ingredients

Quantity Ingredient
2 Carrots
2 Sweet red peppers
1 teaspoon Sesame oil
3 Green onions
2 Cooked boneless chicken breasts
2 Heads Boston lettuce
1½ cup Bean sprouts
¾ cup Fresh coriander
2 Oranges in sections
Dressing
⅔ cup Water
½ cup Smooth peanut butter
⅓ cup Rice vinegar
1 tablespoon Soy sauce
1½ teaspoon Sugar
½ teaspoon Crushed chili flakes
4 Cloves garlic crushed

Directions

Cut carrots and red pepper into very fine strips. Heat oil in skillet, and saut‚ vegetables for several minutes. Slice green onions lengthwise into thin strips, as well as chicken breasts. In food processor, add all ingredients for dressing and process until smooth.

Arrange lettuce leaves on plates (6-8). Top with carrots and red peppers, bean sprouts, chicken, coriander and onions. Garnish with orange sections. Finally, drizzle dressing on top just before serving (or serve on the side.) Great for chicken leftovers too !

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