Thai-Sesame Chicken Salad

Product: Blue Kettle Thai Sesame Vinaigrette


- 6 boneless skinless chicken breasts
- Blue Kettle Thai-Sesame Vinaigrette
- 1 medium red pepper, thinly sliced

- 20 pea pods, blanched and chopped
- 1 cup crunchy chow mien noodles
- 1 english cucumber, sliced
- 2 Tbsp. soy sauce
- Romaine lettuce, chopped
- 1 medium carrot, grated
- 3 green onions, chopped
- 1 cup bean sprouts

- Mix soy sauce and 2 Tbsp. of Blue Kettle Thai-Sesame Vinaigrette together and brush over top of chicken breasts
- Bake in oven at 350° until cooked thoroughly
- Cool chicken breasts and slice into pieces
- Blanch pea pods by placing in boiling water for 1 minute and then transferring directly to ice water. Drain and dry on paper towel
- Combine romaine lettuce, cucumber, red pepper, carrot, pea pods, bean sprouts and chow mien noods in a large bowl and dress with Thai-Sesame Vinaigrette
- Portion salad onto 6 plates, top with sliced chicken and sprinkle with green onions

Serves 6

Recipe Type: 2 - Light Fare