I got really lucky with this salad! I created it, tested it, and got it right on the very first try! That almost never happens. The combination of ingredients just worked so well...the taste was just what I had envisioned. It certainly was a favorite of mine right away. It has a certain flavorful tang that I haven’t tasted in many other salads. It’s also really easy to prepare, making it great for either dinner or a healthy addition to a Shabbos meal.
Thai Chicken Salad
- Cooking and Prep: 40 m
- Serves: 4
Prepare the Chicken
Place the chicken cutlets in a baking pan. In a small bowl, combine balsamic vinegar, soy sauce, garlic, and black pepper. Pour over chicken. Let marinate 15 minutes.
Preheat oven to broil. Broil chicken for six minutes on each side. Remove from oven and let cool. Cut into cubes and set aside.
Prepare the Dressing
In a small bowl, combine all ingredients. Set aside.
In a large bowl, combine lettuce, red cabbage, scallions, carrots, and avocado. Toss with dressing. Add cubed chicken and serve.