Bangkok Chicken Salad Recipe | Exceldor

Ingredients

• 2 Exceldor chicken breasts
• A drizzle of olive oil to finish cooking
• 3 cups (750 ml) raw baby spinach
• 1 red pepper, cut into strips
• 1 can (284 ml) mandarins
• 1 green onion, sliced into rings
• ⅓ cup (80 ml) fresh cilantro, chopped
• ⅓ cup (80 ml) crunchy noodles
• ⅓ cup (80 ml) salted cashews
• Salt and pepper
• ⅓ cup (80 ml) soy sauce
• ¼ cup (60 ml) tamari sauce
• ¼ cup (60 ml) hoisin sauce
• ¼ cup (60 ml) sunflower oil
• 2 tbsp. (30 ml) honey
• 1½ tbsp. (22 ml) toasted sesame oil
• 1 tbsp. (15 ml) mirin
• 2 tsp. (10 ml) cider vinegar
• 1 tsp. (5 ml) sambal oelek
• 1 tsp. (5 ml) fish sauce (optional)
• 1 tsp. (5 ml) oyster sauce (optional)
• 1 clove garlic, chopped
• 1 tbsp. (15 ml) ginger, chopped
• 1 tbsp. (15 ml) soy sauce
• 1 tbsp. (15 ml) sesame oil
• 1 tbsp. (15 ml) sunflower oil
• 1 tsp. (5 ml) cider vinegar
• ½ tsp. (2 ml) sambal oelek