Thai Chicken Salad with Peanut Dressing (meatless)
Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce mixture , 2 tablespoons dressing
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pounds meatless chicken | |
| 8 cups shredded, Napa or regular cabbage or Romaine | Washed, trimmed and shredded |
| 2 carrots | Washed, trimmed and thinly sliced |
| 1 English cucumber | Washed, trimmed and sliced |
| 1 large red pepper | Washed, trimmed, seeds removed and sliced |
| ¼ cup peanuts | |
| ¼ cup green onion, sliced | Washed, trimmed and thinly sliced |
| ¼ cup chopped fresh cilantro | Washed, trimmed and chopped |
| Dressing: | |
| 1/2 cup creamy peanut butter | |
| ¼ teaspoon salt | |
| 1/3 cup rice vinegar | |
| 2 tablespoons lime juice | |
| ¼ cup canola oil | |
| 1 tablespoon sesame oil | |
| 3 tablespoons honey | |
| 2 garlic cloves or 1 teaspoon garlic powder | Washed, peeled and minced |
| ¼ teaspoon ground ginger |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Whisk together salad dressing in a small bowl and chill. | Chilled internal temperature maintained at 41°F. |
| 2 | On salad plates, arrange cabbage, carrots, cucumbers and bell peppers. Top with chicken, green onions, peanuts and cilantro. | Chilled internal temperature maintained at 41°F. |
| 3 | Add, salad dressing just before serving. | |
| 4 | Toss until well coated. Serve immediately |
