Thai Chicken Salad

Thai Chicken Salad
Yield: 4 Servings

2 Tbsp.          Hartz Thai River Blend
2 Tbsp.          Water
2 Tbsp.          Honey
1 each            Lime – Juiced
1 1/2 fl. oz.   Seasoned Rice Wine Vinegar
1 1/2 fl. oz.   Toasted Sesame Oil
2 1/2 fl. oz.   Grapeseed Oil

2 tsp.              Hartz Thai River Blend
3/4 Pound    Chicken Tenderloins (about 7 each)
1 each            Red Bell Pepper
1/4 Cup         Small Diced Dried Mango
1/4 Cup         Rough Chopped Roasted Cashews
1/4 Cup         Minced or Shredded Carrots
1 Tbsp.          Chopped Fresh Cilantro

1/2 each       Fresh Pineapple – Small Diced
4 Tbsp.          Crumbled Feta Cheese
1 each            Avocado – Diced
as needed     Micro Greens
1.  Prepare a grill (charcoal or gas) to direct high heat.
2.  In a small bowl combine the 2 Tbsp. of Thai River Blend with the water, mix well, and set aside.
3.  In another bowl, mix the honey, lime juice, and rice wine vinegar together until the honey is dissolved.
4.  Add the spice and water mixture to the honey-vinegar mixture.  Mix well.
5.  Add the sesame oil and grapeseed oil to the bowl and whisk well.

6.  On a sheet pan, Sprinkle the 2 tsp. of Thai River Blend on the both sides of the chicken tenderloins.
7.  Cut the red bell pepper into quarters, remove the ribs, stem, and seeds.  Drizzle 1 tsp. of the prepared Thai Vinaigrette on the bell pepper.
8.  Drizzle 2 tsp. of the prepared Thai Vinaigrette on the chicken tenderloins.
9.  Grill the chicken and pepper until cooked.  (Chicken, about 3 minutes each side or until the internal temperature reaches 165 degrees, and the Pepper about 4 minutes each side or until slightly charred.)
10. Once the chicken and pepper is cooked, allow to cool enough to handle.
11. Dice the chicken and bell pepper and toss in a bowl.
12. In the bowl, add the mango, cashews, carrots, cilantro, and 3 Tbsp. of the prepared Thai Vinaigrette.  Toss well.
13. Using a ring mold, put a layer of pineapple, followed by 1 Tbsp. feta cheese, followed by, avocado, and finally topped with the Thai Chicken Salad.  Press firmly to help it keep the shape.
14. Carefully remove the ring mold and toss a little of the prepared Thai Vinaigrette with the micro greens and place on top of the tower.
15. Garnish with a drizzle of the prepared Thai Vinaigrette and whole cashews around the plate.
16. Serve at room temperature.

* This salad can be made without the ring mold.
* Micro Greens are baby sprouts of mixed green salad.  Any sprouts can be substituted.
* Ring Molds can be found at speciality kitchen stores but can be made at home for much less by purchasing a 3 1/2 inch diameter PVC pipe from your local hardware store.  Cut the PVC pipe into 2 inch sections and sand off the rough edges.  Wash before using with food.  They are also dishwasher (top rack) safe.



2 comments on “Thai Chicken Salad

  1. Person says:

    This looks fabulous! Not sure I can make it look this good but will definately give it a try! Thanks for the great recipes!

  2. Karen says:

    I am making this today! Yumm!

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