Thai-Style Salad with Shredded Glazed Chicken
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|2 tbfresh mint; Chopped|
|1 tbjalapeno pepper; Minced|
|1/2 cFresh Cilantro; chopped|
|1 tsGarlic; minced|
|1 1/2 tsSoy sauce|
|2 smOranges; peeled and segmented|
|2 Honey-lime glazed chicken|
|3 tbPeanut butter|
|3 tbLime juice|
|3/4 tslime peel; Grated|
|1 md headnapa cabbage; OR romaine|
|1/3 cpeanuts; chopped, Dry roasted|
Thai-Style Salad with Shredded Glazed Chicken Preparation
PREP (Approx). 6 cup shredded napa; 1+1/4 cups peeled, seeded and sliced cucumbers; 1 cup coarsely grated carrots. Make the HONEY-LIME DRESSING: In a small bowl, whisk together honey, peanut butter, lime juice, chopped fresh mint, minced jalapeno pepper, soy sauce, minced garlic and grated lime peel, until well blended. SALAD: In a large bowl, combine all ingredients except Honey-lime Dressing and peanuts; toss until well blended. Toss with dressing. Sprinkle each salad with peanuts just before serving. RESOURCES  www.honey.com  Recipe-Buster G Internet/  Kitpath@earthlink.net  mc-recipe exchange 9/1/98  kitmailbox 9/1/98 Recipe by: HONEY.COM by National Honey Board Posted to KitMailbox Digest by Pat Hanneman
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