| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
Honey, Poultry, Salad |
4 |
servings |
INGREDIENTS
| 1 |
md |
Head napa cabbage OR romaine lettuce |
| 1 |
md |
Cucumber |
| 2 |
md |
Carrots |
| 2 |
sm |
Oranges; peeled |
|
|
And segmented |
| 1/2 |
c |
Chopped fresh cilantro |
| 2 |
|
Honey-lime glazed chicken breasts; see recipe, bones removed and meat shredded |
| 6 |
tb |
Honey |
| 3 |
tb |
Peanut butter |
| 3 |
tb |
Lime juice |
| 2 |
tb |
Chopped fresh mint |
| 1 |
tb |
Minced jalapeno pepper |
| 1 1/2 |
ts |
Soy sauce |
| 1 |
ts |
Minced garlic |
| 3/4 |
ts |
Grated lime peel |
| 1/3 |
c |
Dry roasted peanuts; chopped |
INSTRUCTIONS
HONEY-LIME DRESSING
GARNISH
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 [1] www.honey.com [2] Recipe-Buster http://www.erols.com/hosey/
[3] Kitpath@earthlink.net [4] mc-recipe exchange 9/1/98 [5] kitmailbox
9/1/98
Recipe by: HONEY.COM by National Honey Board
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
01, 1998, converted by MM_Buster v2.0l.
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