Fresh Apricot & Chicken Thai Salad

by angelaskitchen on August 2, 2006

A fantastically fresh dinner salad we are eating this week!

Fresh Apricot & Chicken Thai Salad
 
Author:
Recipe type: gluten free, dairy free, gfcf, salad, dinner salad, chicken
Serves: 8
Ingredients
  • 4 cups sliced fresh apricots
  • 4 cups diced cooked chicken
  • 2 cups sliced cucumber, peeled and seeded if necessary
  • 2 cups bean sprouts, rinsed
  • ½ cup rice vinegar
  • 2 Tbs. chopped fresh cilantro
  • 1 Tbs. plus 1 tsp. sugar
  • ½ cup mild-tasting olive oil
  • 1 tsp. chili oil
  • 2 packages leafy salad greens
  • ¼ cup coarsely chopped peanuts
  • 2 limes, cut into wedges
Instructions
  1. In a large bowl, combine apricots and next 3 ingredients; set aside. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens. Sprinkle with peanuts and garnish with lime wedges.

 

 

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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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