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Thai   -   Thai Chicken Salad   adapted from Betty Crockers New International Cookbook

  • Thai Viniagrette
  • 2 Teaspoons Olive Oil
  • 1 Pound Chicken Breast -- cut in 1-inch pieces
  • 1 Medium Zucchini -- julienned
  • 1 Large Carrot -- shredded
  • 6 Green Onion -- chopped
  • 1/4 Teaspoon Crushed Red Pepper
  • 2 Cups Bok Choy -- stems and leaves
  • 2 Tablespoons Cilantro -- chopped
Directions heat oil. stir fry chicken for 5 minutes, add vegetables except bok choy and red pepper, stir fry until tender. stir in dressing. cook and stir about a minute. serve over bok choy and top with cilantro.
Serves 4
Time to Make 0:00

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