Gluten-Free Crunchy Chicken Peanut Salad - FabFitFun
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  • Gluten-Free Crunchy Chicken Peanut Salad

    20120523_glutenfreecrunchychicken610

    Courtesy of Carol Kicinski





    Ingredients

:
    1 1/2 cups San-J Gluten Free Tamari Peanut Dressing


    1 head Napa cabbage, shredded


    1 small head red cabbage, quartered, cored and thinly sliced


    4 cups cooked chicken, shredded


    2 cups carrots

, shredded
    2 bunches green onions, thinly sliced on the diagonal


    1 English (hothouse) cucumber, julienned


    2 cups shredded carrots

    4 ounces snow peas, thinly sliced


    8 ounces bean sprouts


    1 bunch cilantro, chopped


    4 ounces mung bean vermicelli noodles


    Cooking oil


    2 cups dry roasted, salted peanuts


    Kosher or fine sea salt and pepper





    Directions



:

    1. Combine the Napa cabbage, red cabbage, shredded chicken, carrots, green
 onions, cucumbers, carrots, snow peas, bean sprouts, and cilantro in a very 
large mixing bowl.




    2. Using your hands, gently pull the mung bean vermicelli noodles apart into
 smaller portions.
    3. Place paper towels on 2 dinner plates.
    4. In a small
 skillet, add an inch of cooking oil and heat the oil until it ripples but does not smoke.
    5. Fry one
 small handful of noodles at a time until they puff up, about 5 seconds. Flip over with tongs and fry the other side for a second or two. Remove 
from oil with tongs, place on the prepared plate and sprinkle with salt. Repeat until all the noodles are fried.




    6. Add the San-J Gluten Free Tamari Peanut Dressing to the vegetable/chicken 
mixture. Toss well to coat.
    7. Crumble the fried mung bean vermicelli
 noodles into the salad. Add the peanuts.
    8. Season with about a teaspoon of
 salt and 1/2 teaspoon of pepper.
    9. Toss again and serve.

    Serves 6

    We rounded up 11 other delish salad recipes in honor of National Salad Month. Check them out here!

    Posted on May 23, 2012 in Recipes

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