Craving COLOUR. Healthy eating inspiration with Carrie's colourful Thai Chicken Salad!
Making restaurant worthy salads starts with the right TOOLS. Create perfectly consistent crunch with a few key kitchen tools everybody needs!
ONE of the HARDEST working tools in Carrie’s kitchen – The hand held Mandolin!
The Japanese Mandolin Benriner is perfect for both household an professional use. It has three interchangeable blades, and flexible thickness adjustment – from 0.3mm to 5mm.
Outstanding cutting performance!
TIP – meal prep by slicing a bunch at the beginning of the week – store in container with a damp paper towel or wrap in Abeego beeswax wrap and have gorgeous veggies to add to salads ALL WEEK.
Consistent, perfectly julienned vegetables is the KEY to a GREAT SALAD!
Carrie's Thai Chicken Salad
Ingredients:
leftover cold roasted chicken, chopped1 scoop Okazu chili miso – available at Little Green Grocery3 tbsp tahini2 tbsp mayo or aioliblack sesame seeds (or furikake – which you can find at an Asian grocery store)large hamdful chopped scallions and Asian cinnamon basil (available at Asian grocery store)Combine all above ingredients in a bowl.
Serve on top of lightly dressed:shredded multi coloured heirloom carrots – available at Little Green Grocery or Farmer’s Marketthinly sliced watermelon radishthinly sliced cucumbergood greensdressing: Stonewall Kitchen Miso Ginger Dressingtop with extra basil or cilantro
SHOP our SALAD favourites HERE:
FREE local delivery in Stratford and St. Marys
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