A fusion of ingredients that combine to create a flavorful Thai-style salad that’s clean, refreshing and far from ordinary. Kick up the protein level with a little sliced chicken on top.
1 package of chicken tenders
Sea salt and pepper
a few swirls of olive oil to cook chicken
10 ounces rice noodles
( I used a wheat free, mung bean, clear, asian-style noodle )
1 bag of Arugula
1/2 of a cucumber, peeled, seeded and sliced thin
4 heaping tablespoons of Fennel bulb, (minus the greens) sliced thin and then chopped.
1 sweet pepper, sliced thin
5 green onions, chopped
2 heaping tablespoons of fresh basil julienned and then chopped.
(If you can find Thai Basil ... all the better)
2 heaping tablespoons of cilantro, chopped
1/2 cup of carrots, julienned
1/2 cup pomegranate seeds
Clean, chop and prepare all fresh veggies and greens and combine in a large bowl.
Toss chicken tenders in a bit of salt and pepper and sauté in olive oil over medium high heat. Cover the finished chicken with pan lid for a few minutes while you prepare the rice noodles according to package directions. Have the dressing ready to go. Once the chicken is cooked and sliced and noodles have been rinsed, you’re ready to finish the salad. Add in desired amount of noodles and drizzle dressing over all.
Combine thoroughly and plate the salad. Add sliced chicken on top and serve.
1/2 inch of fresh ginger, grated
1 clove of garlic, pressed through a garlic press (similar to a Mexican juicer, just much smaller)
2 tablespoons of fish sauce
3 tablespoons of lime juice (you can use either fresh or bottled)
1 tablespoon sesame oil
2 tablespoons olive oil
2 tablespoons coconut vinegar
3 tablespoons coconut sugar (unrefined and low glycemic)
a few grinds of salt and pepper
Combine ingredients for dressing in a jar with a lid and shake to emulsify.
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