The Mexican Tai
a recipe by Giselle Fernandez
Shredded Tai chicken salad. I love this one! Take the spices of
Asia and mix them up with Mexican flava and you got one heck of a
- three breasts of chicken roasted shredded
- 1 bunch of mint
- 1/2 chopped onion
- 1 fat clove garlic
- 1/2 finely chopped chili pepper (serrano)
- 1/4 cup rice vinegar
- 1/2 bunch cilantro
- 1 tbsp sugar
- 2 tbsp lime juice
- salt and pepper
- 1 White cabbage
- 2 shredded carrots
- Mix shredded chicken with mint, chili, cilantro, onion, shredded
carrots and finely shredded cabbage. Then set aside.
- Mix chopped garlic, vegetable oil, lemon juice, white rice vinegar,
sugar, salt and pepper to taste and let sit 1/2 an hour.
- Mix and serve!
Yum!! No nuts, no fried crunchies and yet, scrumptious!!!
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