Thai-style salad with shredded glazed chicken

4 servings

Ingredients

Quantity Ingredient
1 medium Head napa cabbage OR romaine lettuce
1 medium Cucumber
2 mediums Carrots
2 smalls Oranges; peeled
And segmented
½ cup Chopped fresh cilantro
2 Honey-lime glazed chicken breasts; see recipe, bones removed and meat shredded
6 tablespoons Honey
3 tablespoons Peanut butter
3 tablespoons Lime juice
2 tablespoons Chopped fresh mint
1 tablespoon Minced jalapeno pepper
1½ teaspoon Soy sauce
1 teaspoon Minced garlic
¾ teaspoon Grated lime peel
⅓ cup Dry roasted peanuts; chopped

Directions

HONEY-LIME DRESSING

GARNISH

PREP (Approx). 6 cup shredded napa; 1+¼ cups peeled, seeded and sliced cucumbers; 1 cup coarsely grated carrots. Make the HONEY-LIME DRESSING: In a small bowl, whisk together honey, peanut butter, lime juice, chopped fresh mint, minced jalapeno pepper, soy sauce, minced garlic and grated lime peel, until well blended.

SALAD: In a large bowl, combine all ingredients except Honey-lime Dressing and peanuts; toss until well blended. Toss with dressing. Sprinkle each salad with peanuts just before serving.

RESOURCES [1] www.honey.com [2] Recipe-Buster [3] Kitpath@... [4] mc-recipe exchange 9/1/98 [5] kitmailbox 9/1/98

Recipe by: HONEY.COM by National Honey Board Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 01, 1998, converted by MM_Buster v2.0l.

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