Thai Chicken Recipe
Shredded chicken, napa cabbage, carrot, cilantro, spring mix, ginger-sesame vin, crispy wonton
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Ingredients
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Main Ingredients
Ginger-Sesame Vinaigrette
Method
Preparing the Chicken
- 1
Cook the Chicken
In a pot, bring water to a boil and add the shredded chicken. Cook until heated through, about 5-7 minutes. Drain and set aside.
Preparing the Vegetables
- 2
Chop Vegetables
Thinly slice the napa cabbage and grate the carrot. Finely chop the cilantro. Place all the chopped vegetables in a large mixing bowl.
Making the Vinaigrette
- 3
Combine Vinaigrette Ingredients
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, honey, salt, and black pepper until well combined.
Assembling the Salad
- 4
Combine Ingredients
In the bowl with the chopped vegetables, add the shredded chicken and pour the ginger-sesame vinaigrette over the top. Toss gently to combine.
- 5
Serve the Salad
Divide the spring mix among serving plates. Top with the chicken and vegetable mixture. Garnish with crispy wonton strips.
