Thai Chicken Salad
Thai Chicken Salad
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  • 1/4 cup (60 ml) peanut oil
  • Grated zest and juice of 1 lime
  • 2 teaspoons (10 ml) rice vinegar
  • 1 tablespoon (15 ml) soy sauce
  • Cayenne pepper, to taste
  • Preparation
  • In a large bowl, whisk together the vinaigrette ingredients.
  • Add the remaining ingredients and toss well. Let the salad rest for about 20 minutes before serving.
  • Description
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