Dressing
1 Tbsp. Rice vinegar
Juice from 1 lime
½ Tsp. Tamarind pulp
¼ Tsp. Sriracha sauce
1 Tsp. Sesame oil
1 Tbsp. Soy sauce
½ Tsp. Dark brown sugar
1 garlic clove, minced
¼ Tsp. red pepper flakes
1 Tsp. Freshly grated ginger
1 Tbsp. Rice vinegar
Juice from 1 lime
½ Tsp. Tamarind pulp
¼ Tsp. Sriracha sauce
1 Tsp. Sesame oil
1 Tbsp. Soy sauce
½ Tsp. Dark brown sugar
1 garlic clove, minced
¼ Tsp. red pepper flakes
1 Tsp. Freshly grated ginger
Salad
1 Boneless, skinless chicken breast, cut into bite size pieces
1 Tbsp. Sweet Chilli Thai Sauce
1 Tsp. sesame oil
1 cup lettuce
¼ cup edamame beans, cooked and shelled
½ Red bell pepper, cut into thin strips
1 Medium carrot, cut into matchsticks
¼ cup snow peas
2 mandarins
1 Tsp. Cilantro
1 green onion, diced
1 Tbsp. ground peanuts
1 Tsp. sesame seeds
1 Boneless, skinless chicken breast, cut into bite size pieces
1 Tbsp. Sweet Chilli Thai Sauce
1 Tsp. sesame oil
1 cup lettuce
¼ cup edamame beans, cooked and shelled
½ Red bell pepper, cut into thin strips
1 Medium carrot, cut into matchsticks
¼ cup snow peas
2 mandarins
1 Tsp. Cilantro
1 green onion, diced
1 Tbsp. ground peanuts
1 Tsp. sesame seeds
In a small bowl whisk together all ingredients for the dressing. Set aside.
In a small bowl combine diced chicken with sweet chilli Thai sauce.
Over medium high heat pour sesame oil into a medium frying pan and
sauté chicken until tender; about 5 minutes. Set aside.
In a large salad bowl combine lettuce, edamame, bell peppers,
carrots, snow peas, and mandarins with reserved salad dressing.
Divide salad between two bowls and top with cilantro, green onions,
reserved chicken, ground peanuts and sesame seeds.
Enjoy!
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