THAI CHICK'N SALAD
THAI CHICK'N SALAD

THAI CHICK'N SALAD

Yield:
10 portions
Portion Size:

Ingredients

All-purpose flour
2 cups
Kosher salt
2 tbsp
Sweet potatoes ribbons
2-1/2 cups
10 ea
Sesame honey vinaigrette, divided
2-1/2 cups
Romaine lettuce, chopped
5 head
Mandarin oranges, halved
2-1/2 cups
Chow mein noodles
5 cups
Sliced green onions
1-1/4 cups
Roasted cashews
2-1/2 cups
Chopped fresh cilantro
2-1/2 cups
Pickled carrot ribbons
1 cup

Preparation

Combine the flour and salt in a medium bowl. Add sweet potato slices and toss until fully coated. Deep fry at 350°F until crispy and browned, about 1 minute. Set aside.

Grill chick'n 3-4 minutes on each side. Continuously brush each side of the chick'n with 1-1/2 cups of the vinaigrette. Allow grill marks to form. Remove from grill and slice on a bias into 1/2-inch strips.

In a medium bowl, combine remaining ingredients with remaining 1 cup vinaigrette. Toss to combine.

Transfer to serving dishes and top with the sliced grilled chicken and crispy fried sweet potato curls.

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