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Thai Chicken Salad

Thai Chicken Salad is a home-style recipe made with Fresh Cilantro Leaves, Tamari, Water, Thai Fish Sauce, Garlic, and Black Pepper. Serves 4.

材料

• 1/4 cup
• 3 tbsp
• 1 tbsp
• 1 tbsp
• 2
• 1/2 tsp
• 2
• Cubes
• 4 oz
• 3 tbsp
• 1 tsp
• 1 head
• 2
• 1
• 4
• 2 tbsp

作り方 （プレビュー）

1. 1

   Mix cilantro, 1/2 tablespoons soy sauce, the water. fish sauce, garlic, and pepper in a shallow bowl.

2. 2

   Add chicken cubes and mix to coat, cover and marinate in refrigerator for at least 30 minutes or up to 24 hours.

3. 3

   Soak the cellophane noodles for 20 minutes in enough water to cover and then drain and gently squeeze out extra moisture with a dish towel.

4. 4

   Cut into 2-inch pieces.

5. 5

   Preheat broiler.

6. 6

   Drain the chicken from the marinade (discard the marinade), place in a baking dish, and broil for 10 minutes or until cooked through.

7. 7

   While chicken is cooking, make dressing: Combine lime juice, remaining 1/2 tablespoons soy sauce, and the sugar in a screw-top jar cover and shake.

8. 8

   Line plates with lettuce arrange noodles on top and place the chicken, tomatoes and cucumber cubes over noodles.

9. 9

   Drizzle dressing on top then sprinkle scallions and peanuts over all.