Thai Curry Chick'n Salad

Thai Curry Chick'n* Salad

1 package Gardein chick'n, cubed

1/2 cup green onions, chopped

3 cloves garlic, minced

1/4 cup Tamari sauce, or Teriyaki sauce

2 TBP rice wine vinegar

1/2 TBP yellow curry paste

1/2 TSP grated fresh ginger

2 TBP vegetable oil

1/2 cup dry roasted peanuts

Salad:

8 cups salad greans

1 cup raw sugar snap peas, cut into bite-sized pieces

1 small red bell pepper, chopped

Roasted pepper rice wine vinegar

In a gallon-sized baggie, combine green onions, garlic, Tamari, vinegar, curry, and ginger. Add chick'n, making sure to cover it with sauce. Marinate overnight.

Heat vegetable oil in wok or skillet over high heat. Add marinated chick'n and sauce, stir frying only long enough to cook chicken completely. Add peanuts, continuing to stir for 1 minute. Remove from heat.

Layer salad ingredients, drizzling with roasted pepper flavor rice wine vinegar. Top with chick'n.