(NC)—This super main dish salad takes advantage of easily purchased Thai ingredients and the sweet-tart flavor of fresh California apricots. A sure-fire cure for wilting warm weather appetites, the recipe teams fresh apricots, chicken and vegetables in a light dressing that embraces California's fresh apricot season and the popularity of this appealing cuisine.Makes 4 servings
Prep Time: 10 minutes
2 cups sliced fresh California apricots
2 cups diced cooked chicken
1 cup sliced cucumber, peeled and seeded if necessary
1 cup bean sprouts, rinsed
1/4 cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 cup vegetable oil
1/2 teaspoon chili oil
Leafy salad greens, as needed
2 tablespoons coarsely chopped peanuts
1 lime, cut into wedges
In a large bowl, combine apricots, chicken, cucumber and bean sprouts; set aside. In a small bowl, mix vinegar, cilantro, and sugar; whisk in oils. Toss salad with vinaigrette and arrange on plates lined with salad greens. Sprinkle with peanuts and garnish with lime wedges.
Nutrition information per serving: 300 calories, 21g protein, 15g carbohydrate, 19g fat,
48mg cholesterol, 46mg sodium, 3g dietary fiber.
More information and recipes are available on-line at www.calapricot.com.