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    • #376086
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      Here’s a recipe that you can prepare ahead and take with you. It makes a great lunch to have when you arrive at your campsite. Then set up camp and get your fire ready for dinner!
      Thai Chicken Salad
      Salad:
      1 lb cooked chicken breast, sliced thinly
      3 cups shredded Napa cabbage
      3 cups peeled jicama, cut into strips
      1 sweet red pepper, cut into strips
      1/3 cup chopped fresh mint
      1/2 cup chopped fresh cilantro, including stems
      Dressing:
      3 tbs white vinegar
      2 tbs lime juice
      2 tbs Thai fish sauce
      1/2 cup sugar equivalent from a substitute
      1/2 tsp freshly grated ginger
      1/2 tsp Asian chili sauce
      Garnishes:
      1/4 cup chopped peanuts
      mint leaves
      cilantro leaves
      In a large bowl, toss together 1 lb thinly sliced chicken breast, 3 cups shredded Napa cabbage, 3 cups peeled jicama, cut into strips, 1 red pepper cut into strips, 1/3 cup chopped fresh mint, 1/2 cup chopped fresh cilantro, including stems. Mix well and set aside.
      Make the Dressing
      In a separate small bowl, mix together 3 tbs white vinegar, 2 tbs lime juice, 2 tbs Thai fish sauce, 1/2 cup sugar equivalent from a substitute, 1/2 tsp freshly grated ginger and 1/2 tsp Asian chili sauce.
      Toss the salad ingredients with the dressing, making sure the ingredients are coated nicely. Refrigerate or place in cooler until ready to serve.
      Serve in one large bowl or on separate dinner plates garnished with a total of 1/4 cup chopped peanuts, mint leaves and cilantro leaves. Serves 4
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