| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Ellen Burr, Truro, MA

Saucy Saigon Chicken Salad

8 chicken thighs, skinned, boned and cut in bite-size pieces
1 carrot, shaved
2 teaspoons toasted sesame oil
1 tablespoon soy sauce
1 cup roasted peanuts
4 cups shredded Savoy cabbage
1 red bell pepper, seeded and thinly sliced
Dressing (recipe follows)
1/2 cup finely shredded scallions
1/2 cup loosely packed cilantro leaves

1. In large nonstick frypan, place oil and heat to high temperature. Add chicken and sauté 3 minutes. Add soy sauce. Lower heat and stir-fry until liquid is absorbed and chicken is well glazed. Stir in peanuts.
2. In large bowl, place cabbage, carrot and red bell pepper. Pour 1/2 of Dressing over vegetables, tossing to coat.
3. Place tossed salad on a platter, top with chicken and peanuts, shredded scallions and cilantro. Drizzle remaining Dressing over chicken and vegetables. Serve at room temperature or chill.

Makes 4 servings.

Dressing:
In measuring cup, mix together 1 tablespoon sugar; 1 large garlic clove, pressed; 1/2 teaspoon minced hot red pepper; juice of 1 large lime; 2 tablespoons fish sauce and 2 tablespoons rice vinegar. (If fish sauce is unavailable, substitute light soy sauce.)

Recipe provided courtesy of the National Chicken Council. Used with permission.

||| Save this Recipe on Delicious |||