March 16, 2010

Thai Chicken Salad in Romaine Leaves

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By Megan Valentine

Story Published: Jul 12, 2007 at 10:01 AM EDT

Story Updated: Jul 12, 2007 at 10:01 AM EDT

Ingredients

For the salad:
1 cup sliced cucumbers (1 medium cucumber)
2 cups shredded, cooked chicken
1/4 cup red onion, cut vertically into thin slivers
1/4 cup julienne-cut yellow bell pepper
1/4 cup thinly sliced radishes
2 cups finely-shredded Napa cabbage
1/4 cup loosely packed cilantro leaves
1/4 cup loosely packed mint leaves, roughly chopped
2 heads petite romaine hearts, leaves separated, washed, dried & trimmed
1/2 cup dry roasted peanuts, chopped (garnish)

For the dressing:
1 T minced ginger
1/2 cup lime juice, preferably fresh
1 serrano or jalapeno chili pepper, minced, or to taste
1 clove garlic, minced
4 T Sweet Thai Chili Sauce

Directions

Combine all the salad ingredients except the romaine in a salad bowl. In a small bowl, whisk together the dressing ingredients. Toss the salad with the dressing. Fill each romaine leaf with a generous spoonful of the salad, and sprinkle with a few peanuts & serve.

This amazing salad goes perfectly with ice cold beer.

Recipe Courtesy: Chef Roy Harland, Slates Restaurant

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