June 02, 2009

Thai Chicken Salad

Over the last few years my readers might have noticed that I often recommend rice vinegar in my recipes. I always have NAKANO Rice Vinegar on hand to use in my homemade salad dressings and pasta salads. While I always have the natural version (green cap) on hand I often buy both the natural and the seasoned, which has the red cap. The NAKANO All Natural Seasoned Rice Vinegar has just the right amount of seasonings in it to splash onto green salads, grilled chicken, pasta, baked potatoes, or hot vegetables for a touch of flavor without the fat and oil of a traditional salad dressing, sour cream or butter. It's naturally brewed and has a light taste; subtle, not overwhelming. Made from real rice it's all natural, fat free, low calorie and is gluten free.

Thai Chicken Salad in Egg Roll Wrapper Bowls

8 (6 x 6–inch) egg roll wrappers
Cooking spray

1⁄4 cup NAKANO® Original Seasoned Rice Vinegar (with the red cap)
1 tablespoon canola oil
1 tablespoon low sodium soy sauce
1⁄2 teaspoon grated peeled fresh ginger
1⁄8 teaspoon salt
1⁄8 teaspoon ground black pepper
1 garlic clove, minced
2 tablespoons reduced fat peanut butter
1 teaspoon honey

1 cup frozen shelled edamame (green soybeans)
2 cups chopped cooked chicken breast
3 cups chopped red leaf lettuce
1 cup cooked long grain brown rice
1 cup finely shredded red cabbage
1⁄2 yellow bell pepper, cut into 1⁄4 inch–wide strips
1⁄4 cup diagonally sliced green onions
1⁄4 cup chopped unsalted peanuts

Preheat oven to 350°.

To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack.

To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small
bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk.

To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat.

Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 1 1/2 teaspoons peanuts. Serve immediately. Yield: 8 servings (serving size: 1 filled salad bowl).

NAKANO is a proud sponsor of the 2008 Cooking Light Ultimate Reader Recipe contest. Enjoy this winning reader recipe from the contest. As seen in the January/February 2009 issue of Cooking Light Magazine.
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