THAI CHICKEN AND NECTARINE SALAD
I first had this salad years ago in Salad Club at work. It was really different from the regular salads we were having every week. Everyone loved it.
This is a wonderful salad anytime of the year. When nectarines are not in season, just substitute canned peaches. I’ve found this salad to be so fresh!
For a vegetarian take, just leave out chicken and substitute vegetable broth.
This is a wonderful salad anytime of the year. When nectarines are not in season, just substitute canned peaches. I’ve found this salad to be so fresh!
For a vegetarian take, just leave out chicken and substitute vegetable broth.
THAI CHICKEN AND NECTARINE SALAD
Keywords: salad gluten-free vegetarian
Ingredients
- ¼ cup chicken/vegetable broth
- 3 tbsp soya sauce
- 2 tbsp bottled hoisin sauce
- 1 tbsp sugar (taste the dressing before adding to see if you want it sweeter)
- 1 tbsp olive oil
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 1 ½ tsp grated fresh ginger
- 1 tsp crushed red pepper flakes (optional)
- 1/8 tsp black pepper
- 1 cup skinless, boneless chicken breast, sliced thin, cooked
- 4 oz (~1/2 cup) vermicelli noodles
- 2 carrots shredded
- ½ red pepper sliced
- 3 medium nectarines, plums or peeled peaches, pitted and sliced
- 2 cups shredded bok choy
- ¼ cup thinly sliced green onions (2)
Instructions
For dressing, combine all ingredients, cover and shake; set aside.
Cook chicken; cook noodles, rinse with cold water.
In a large bowl toss noodles with 3 tablespoons of the dressing.
Divide noodle mixture among 4 dinner plates.
Top with chicken, veggies, fruit, bok choy and green onions.
Drizzle with remaining dressing.
ORThrow everything together. Add just enough salad dressing; toss and serve.
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