Tuesday, January 25, 2011

Thai Chicken Salad

1/4 cup vegetable oil
1 tablespoon chili garlic sauce
1 tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon grated fresh ginger
2 cups finely shredded cooked chicken breast
1/4 cup finely chopped roasted peanuts
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped cilantro

Stir together the oil, chili sauce, lime juice, sugar and ginger until the sugar is dissolved.

Stir in the chicken to coat.

Stir in peanuts, the mint and cilantro.

From Every Day with Rachel Ray