Thai Chicken Salad

Thai Chicken Salad

Thai Chicken Salad sm

6 servings

What you’ll need:

2 pounds boneless chicken breast

3 cups water

1 tablespoon kosher salt

2 stalks lemongrass, minced

1 tablespoon minced garlic

2 teaspoons Thai chili powder

3 tablespoons olive oil

4 stalks celery, finely chopped

2 red onions, finely chopped

2 tablespoons coarsely chopped fresh mint

1 tablespoon coarsely chopped Thai basil leaves or

   regular fresh basil

1 tablespoon coarsely chopped cilantro leaves

½ a red pepper cut into strips

1 teaspoon honey

2 tablespoons lime juice

1 head romaine lettuce, washed and chopped

½ head napa cabbage, washed and chopped

DIRECTIONS :

Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 20 minutes. Remove chicken and cool completely. When cooled you can either cut the chicken into cubes or just shred the chicken into strips

Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Next, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the romaine.  Add the red pepper strips for garnish. serve.

The Artisan Kitchen and Cafe – 865 Marina Bay Parkway, Suite 33, Richmond, CA 94804

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