Asian Chick’n Salad

This recipe was developed by Chef George Finn at the University of St. Thomas during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 3
Serving Size: 3 ounces

Ingredients

8 Ounces Tofurky Chick’n
¼ Cup Ginger, ground
¼ Cup Garlic, chopped
½ Cup Carrots, finely diced
¾ Cup Yellow Onions, finely diced
1/3 Cup Thai Basil, chopped
1/4 Cup Cilantro, chopped
Salt, To taste
1/2 Cup Canola oil
6 Ounces Asian Salad Dressing (recipe below)

Preparation

1. Add oil to heated pan.
2. Place carrots in pan and cook until they start to get soft. Add onions and cook until translucent.
3. Add Tofurky Chick’n, ginger and garlic and cook on low heat for 5-7 minutes. Then, add salt, Thai basil and cilantro.
4. Can be served hot or cold. Serve with Asian Salad Dressing.

Asian Salad Dressing

Click here to view and print and PDF version of this recipe.

Servings: 16
Serving Size: 2 ounces

Ingredients

1 + 7/8 Cups Lime Juice, Fresh
1 Cup Sugar
¾ Cup Water
¾ Cup Soy Sauce
3/8 Cup Garlic Chili Paste

Preparation

1. Mix sugar and water in pot. Bring to a boil or heat till sugar is dissolved.
2. Let cool add the rest of the ingredients, stir till fully incorporated. Chill.