Thai Chicken Salad

I came across this recipe the other day and decided to give it a try. It looked interesting, but I wasn't sure I'd love it. I loved it. The dressing adds so much punch and flavor. The combination of the apples and red peppers was delicious and added a satisfactory crunch.

It would be simple to make a larger batch of the chicken mixture and toss it with the greens whenever you were in the mood for a salad over the course of a few days. It would also make a great potluck salad. Perfect for using up red peppers and apples in the late summer harvest!

Thai Chicken Salad

2 cups shredded cooked chicken

1 red bell pepper, seeded and cut into short sticks

1 apple, chopped

2 tablespoons chopped cilantro

Honey Vinaigrette Dressing (recipe below)

Mixed greens

1 tablespoon toasted sesame seeds

Combine chicken, bell pepper, apple and cilantro in bowl. Pour Honey Vinaigrette Dressing over and toss well to combine. Spoon over greens on plates and sprinkle with sesame seeds. Makes 4 servings.

Honey Vinaigrette Dressing: Combine 3 tablespoons olive or vegetable oil, 3 tablespoons rice vinegar, 1/4 cup honey, 1 tablespoon soy sauce and 1 tablespoon yellow mustard in jar; shake to blend thoroughly. Makes 2/3 cup.

(I boiled a few frozen chicken breasts and then chopped them up. Easy and no thawing. I didn't have fresh cilantro on hand (for shame) so I used dried. I should have mixed the dried cilantro in with the dressing. I used mostly baby spinach leaves for greens.)