->Thai Chicken Salad 06 <-

1 medium-size red onion, chopped

3 green onions including tops, sliced

3 slices ginger, finely minced

4 tablespoons chopped cilantro

Thai Vinaigrette Dressing Romaine lettuce leaves

Cut chicken breasts into strips. In a small bowl, mix onion, green

onions, ginger and cilantro. Stir in dressing and chicken strips.

Wrap mixture in lettuce leaves before eating. Makes 2 servings.

1/4 cup avocado oil

2 tablespoons hot chili oil

1 large garlic clove, minced

1/2 cup rice wine vinegar

3 tablespoons tamari

2 dried red peppers or to taste

In a small bowl, combine oils and garlic. In another bowl, whisk

together vinegar and tamari; add to oil mixture. Add peppers.

Makes enough dressing for 4 salads.

Note: Avocado oil is stocked in gourmet supermarkets. Hot chili

oil, rice wine vinegar and tamari are available in Asian markets

and some supermarkets.