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Recipe Thursday-GariMark Thai Chicken Salad

Posted on July 16th, 2015 | Posted in Main Course, Recipes, Salad

Thai Chicken Salad (1 of 1)

This recipe can be served at room temperature or warmed and served over rice, lettuce or on it’s own.

Yield 12 Servings
12 GariMark grill mark chicken breast (553075, 2/5#)
ground black pepper (CQP083, 5#)
2 pounds asparagus, trimmed, cut into thirds diagonally (00070, 11#)
4 red bell peppers, cored and seeded (05580, 100CT)
6 scallions, white and green parts, sliced diagonally (01013, 3CT)
2 tablespoons toasted sesame seeds (CQS052, QT)

1 cup vegetable oil (992065, 6/GAL, Town & Country)
1/4 cup apple cider vinegar (991958, 4/GAL)
1/3 cup soy sauce (991679, 4/GAL, La Choy)
3 tablespoons sesame oil (992008, 56OZ)
1 tablespoon honey (991621, 6/3#)
2 garlic cloves, minced (03016, 5#) or 1/4 teaspoon garlic powder (CQG028, QT)
1/4 teaspoon ground ginger (CQG069, QT)
1 tablespoon toasted sesame seeds (CQS052, QT)
1/2 cup peanut butter (991596, 5#, Golbon)
1 teaspoon salt (991862, 50#)
1 teaspoon ground black pepper (CQP083, 5#)

Thaw chicken breast and sprinkle with pepper.

Blanch the asparagus in a pot of boiling salted water for 2-3 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing  ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste.

Recipe adapted from the Kitchen of Rebecca Jans

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