Products used in this recipe
Thai Carrot Salad
Yield: 10 Servings (10 oz. each)
Yield: 10 Servings (10 oz. each)
Tender grilled chicken skewers served over a vibrant carrot salad with cucumber, cabbage, peppers, green onions and cilantro. Serve with a delicious Thai peanut sauce on the side and enjoy!
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: RTE Diced Carrots 3/8" | 2 lbs. | 6 cups |
| English cucumber, julienne | 10 oz. | 2 cups |
| Red cabbage, shredded | 6.2 oz. | 2 cups |
| Cilantro, fresh, chopped | .28 oz. | 1/2 cup |
| Scallions, sliced thin | 3.52 oz. | 1 cup |
| Yellow bell pepper, julienne strips | 7.8 oz. | 2 cups |
| Thai peanut sauce, prepared | 15 fl. oz. | 4 cups |
| Chicken breast, chunked, skewered (4 oz. per skewer) | 2.5 lbs. | 7 1/2 cups |
| Peanuts, crushed | 5 oz. | 10 Tbsp. |
Preparation Instructions:
- Step 1
- Thaw carrots according to package instructions. Reserve cold.
- Step 2
- In a large bowl add carrots, cucumber, cabbage, cilantro, scallions, peppers, and half of the peanut sauce. Stir to combine. Reserve cold.
- Step 3
- Grill chicken skewers and brush with peanut sauce. Reserve hot.
- Step 4
- For each serving; portion 6 oz. of carrot salad on serving dish and top with chicken skewer. Serve with 2 fl. oz. of peanut sauce in a ramekin. Sprinkle with 1 Tbsp. of peanuts. Serve.
