Thai Basil Bowl with Yogurt Sauce

Directions

  1. Add 3 oz Yogurt Sauce and 3 oz chicken to microwavable bowl; microwave approx. 1 minute, until hot.
  2. Heat 5 oz rice in separate microwavable bowl about 1 minute, until hot.
  3. In salad bowl for service, arrange hot chicken mixture, hot rice and 1 cup spring lettuce mix with lettuce in center.
  4. 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.
  5. 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

  1. Add all sauce ingredients except yogurt to blender (coconut milk, basil, cilantro, sugar, molasses, garlic, ginger, sriracha, pepper, coriander and salt).
  2. Blend until basil and cilantro are finely chopped; transfer to medium mixing bowl.
  3. 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