Thai Basil Bowl with Yogurt Sauce
Thai Basil Bowl with Yogurt Sauce
Directions
- Add 3 oz Yogurt Sauce and 3 oz chicken to microwavable bowl; microwave approx. 1 minute, until hot.
- Heat 5 oz rice in separate microwavable bowl about 1 minute, until hot.
- In salad bowl for service, arrange hot chicken mixture, hot rice and 1 cup spring lettuce mix with lettuce in center.
- Top lettuce mix with 2 cucumber slices, 2 tomatoes; add 1/4 cup of the following: red onion, peas and carrot spirals. Garnish with 2 basil leaves and 2 lime wedges.
- Add 1/3 cup additional Yogurt Sauce on the side and serve.
Ingredients
- 12 cups greens, spring mix
- 24 leaves Peak Fresh Produce® Basil
- 3 cup Peak Fresh Produce® Carrot(s), peeled, spiral cut
- 24 slices Peak Fresh Produce® Cucumber(s), 1/8 in
- 4 Peak Fresh Produce® Lime(s), cut each into 6 wedges
- 3 cups Peak Fresh Produce® Onion(s), Red, thinly sliced
- 24 Peak Fresh Produce® Tomato(es), Cherry
- 3 cup peas, cooked and cooled
- 12 cup rice, white, steamed
- 8 cup West Creek® Chicken, Breast(s), roasted, cubed
Yogurt Sauce
Directions
- Add all sauce ingredients except yogurt to blender (coconut milk, basil, cilantro, sugar, molasses, garlic, ginger, sriracha, pepper, coriander and salt).
- Blend until basil and cilantro are finely chopped; transfer to medium mixing bowl.
- Add yogurt and whisk until well combined; refrigerate until needed.
Ingredients
- 1 tbsp black pepper, ground
- 2 tsp coriander
- 3 1/2 cup coconut milk, unsweetened, canned
- 4 tbsp ginger, root, peeled and grated
- 2 tbsp molasses
- 1 1/2 cup Peak Fresh Produce® Basil, loosely packed
- 2 tbsp Peak Fresh Produce® Garlic, finely chopped
- 1 tsp salt
- 2 tbsp Sriracha
- 2 tbsp sugar, granulated
- 4 cup yogurt, plain
