Thai Chicken Salad

Serves 4

1lb boneless skinless chicken breasts
3 tsp minced garlic
3 tsp minced ginger
canola oil
Trim and marinate chicken for two hours.

1/2 carrot julienne
1 stock celery julienne
1/2 red pepper julienne
2 green onions julienne
1/4 bunch basil chiffonade
1/4 bunch cilantro

1 TB minced ginger
1/2 TB minced garlic
6 TB rice vinegar
2 TB lime juice
2/3 cup canola
1 tsp thai curry paste
1 tsp salt

Grill marinated chicken. Cool and slice thinly on the bias. Toss chicken with vegetable garnish. Combine ingredients for dressing and blend. Add dressing to chicken so there is no excess liquid. Check for seasoning.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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