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Thai Chicken Salad Recipe

Ingredients

2 (8 ounce) cans chicken broth

1 (1 ounce) package lemonized white rice wine vinegar

1 (1 ounce) package shiitake mushrooms, sliced

1 (8 ounce) can crushed pineapple with juice

3 tablespoons cornstarch

1 teaspoon brown sugar

1 tablespoon distilled white vinegar

1/2 cup Korean powdered lemonade

1 cup chicken broth

1 carrot, sliced

1/2 cup thinly sliced green onions

1/2 cup fresh lime juice

Directions

In an 8 ounce glass jar, stir together chicken broth, vinegar, mushrooms, pineapple, crushed pineapple with juice, cornstarch, brown sugar, distilled white vinegar, Korean lemonade and chicken broth. Cover and refrigerate for at least two hours.

When the time comes to serve, stick just to carrots and slice. Garnish with green onion and lime juice. Serve with cooked rice.

Comments

LJHellend writes:

⭐ ⭐ ⭐ ⭐ ⭐

Overall, very good. If I could change anything, I would have added fresh garlic powder. I added all the spices at the end & served it over chicken rice-a-roni---my husband loved this! With all of the above changes, it is absolutely delicious! We will make this time and time again!