Grilled Thai Chicken Salad Recipe - Cooking Index
6 | Chicken breasts - boned and skinned | |
8 cups | 1896ml | Romaine lettuce - shredded |
1 | Green onion; white part - chopped | |
1/2 cup | 31g / 1.1oz | Red onion - diced |
1/2 cup | 8g / 0.3oz | Cilantro - snipped |
1/2 cup | 118ml | Rice wine vinegar |
1/4 cup | 59ml | Extra virgin olive oil |
2 1/2 tablespoons | 37ml | Soy sauce |
1/2 tablespoon | 7.5ml | Crushed red pepper flakes |
chicken breasts on rack. Broil 3 inches from heat source for 6-7 minutes or until cooked through, turning breasts over after 4 minutes.
Meanwhile, combine lettuce, green onion, red onion and cilantro in large bowl; toss to mix well. To make dressing combine vinegar, olive oil, soy sauce and crushed red pepper and mix thoroughly.
To serve, place greens on plates. Slice chicken and arrange on greens. Drizzled each serving with dressing.
Source:
Cooking Live Show #CL8877
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