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Recipe Finder:
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Serves 4
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Ingredients *
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2 1/4 pounds boneless, skinless Bell & Evans Chicken breast, cut in strips
1 large red bell pepper, julienne cut
1 large cucumber, seeded and diced
1 avocado, peeled, seeded and sliced
1 papaya, peeled, seeded and sliced
3/4 cup sesame-with-soy salad dressing
1 pound mixed salad greens, chopped
1/4 cup chopped roasted peanuts
2 cups Thai peanut sauce, divided
24 bamboo skewers
3 ounces Enoki mushrooms
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* - Remember to wash your hands often, keep raw meats and ready-to-eat foods separate, cook poultry to proper temperatures and refrigerate promptly below 40 degrees F |
Directions
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Thread about 1 1/2 ounces of the Bell & Evans Chicken breast strips onto each bamboo skewer; place on sheet tray. With 1 cup of the Thai peanut sauce, mix the chopped peanuts and pour over Bell & Evans Chicken. Marinate in refrigerator at least 1 hour. Arrange skewers on lightly oiled broiler pan and broil (or grill) about 2 minutes per side, basting with remaining 1 cup Thai peanut sauce. Toss mixed salad greens with sesame-with- soy salad dressing and arrange on 6 individual plates. Place 4 Bell & Evans Chicken skewers in criss-cross fashion on top of greens. Between spokes of skewers, arrange slices of papaya, avocado, cucumber and bell pepper strips. Place sprig of Enoki mushrooms in center of salad. Makes 6 servings.
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