Saigon Chicken Salad

Slice chicken thighs into thin strips. In a skillet, heat sesame oil over medium heat. Add chicken and stir-fry for 3 minutes. Add soy sauce, reduce heat and continue stir-frying until the liquid is absorbed. Stir in peanuts.

In a large bowl combine vegtables and toss with 1/2 the dressing. Divide the vegtables on 4 plates and top with chicken. Drizzle remaining dressing over salad.

Dressing: 1 tbsp brown sugar, 1 clove garlic crushed, 1/4 tsp hot pepper sauce, juice of one lime, 2 Tbsp soy sauce and 2 Tbsp rice vinegar. Combine all ingredients and mix well.


Recipe courtesy of Manitoba Chicken Producers