Ingredients
Units
Scale
For Salad:
- 6 cooked chicken boneless thighs -chopped
- 1 carrot - sliced thin
- 1 bell pepper - sliced thin
- 6 - 8 radishes - sliced thin
- 1/4 red onion - sliced thin
- 1/4 cup cilantro - chopped
- 1 inch piece of ginger - chopped fine
- 1/4 cup of Rice wine vinegar
- 1 tbs. sugar
- 11/2 cups uncooked rice
- Your favorite salad greens
For the Asian Sauce:
- 3 tbs. teriyaki sauce
- 3 tbs. soy sauce
- 1 tsp. sugar
- 1 tsp. chili paste
- 1 tsp. sesame oil
- 1 tsp. lemon juice
- 5 - 6 tbs. rice wine vinegar
- 1/4 inch slice of fresh ginger - chopped fine
- 2 1/2 tsp. Apricot preserve
Instructions
For Salad:
- Prepare rice as directed.
- In a bowl place the diced chicken, sliced carrots, sliced bell pepper, sliced radishes, sliced onion, chopped cilantro and ginger.
- Combine the vinegar with the sugar; add to the bowl with the chicken salad and toss.
For the Asian Sauce:
- Combine all of the above for the sauce in a bowl and whisk.
- Plate the salad greens. Top the greens with the rice, chicken salad and drizzle with the Asian sauce.
- Prep Time: 10 minutes
