Courtyard Bistro Asian Chicken Salad with Chili-Lime Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 chicken cutlet (3 ounces) |
2 tablespoon(s) fresh lime juice |
2 tablespoon(s) thai chili sauce |
1/2 cup(s) thinly shredded green cabbage |
1/2 cup(s) thinly shredded purple cabbage |
1/2 cup(s) thinly sliced cucumber, unpeeled |
1/2 cup(s) shredded iceberg lettuce |
1/2 cup(s) shredded carrots |
1/3 cup(s) thinly sliced scallions, divided use |
1/3 cup(s) crushed, lightly salted roasted peanuts, divided use |
1/2 lime, for garnish, if desired |
Directions:
1. Grill or pan-fry the chicken cutlet over medium-high heat until cooked through and golden on the outside, about 3 minutes on each side. Remove from heat and let cool two minutes, then slice thinly. 2. While the chicken cooks, in a medium mixing bowl, whisk together lime juice and Thai chili sauce. 3. When the chicken is ready, add it to the bowl along with the cabbages, cucumber, lettuce and carrots. Add half each of the scallions and peanuts. Toss well to coat with dressing. Place salad in a serving bowl and top with remaining scallions and peanuts. Garnish with lime slices, if desired, and serve.
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