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Thai Chicken Salad


Thursday, January 01, 2004
Adam's Mark Hotel Tulsa

For the Thai Dressing

1 cup Sweet Soy Sauce
1 cup Rice Vinager
½ cup Peanut Oil
2 Tablespoons Chopped Ginger
2 Tablespoons Chopped Garlic
1 Tablespoon Chile Paste
½ Teaspoon Crushed Red Pepper

Combine all ingredients

For the Salad

3 cups Angel Hair Pasta, cooked
¼ cup Red Pepper Julienne
¼ cup Yellow Pepper Julienne
1 Tablespoon Toasted Sesame Seeds
1 Tablespoon Green Onion Chopped
1 Tablespoon Pine Nuts Toasted
1/2-1/3 cup Thai Dressing
1 or 2 Grilled Chicken Breasts, sliced or chopped
Combine all ingredients, add dressing to taste.
Nutrition Facts:
Drew Flatt, The Adams Mark
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