Thai Sweet Potato Salad

Yield: 10 Servings (10 oz. each)

Yield: 10 Servings (10 oz. each)

Tender grilled chicken skewers served over a vibrant salad with roasted sweet potato, cucumber, cabbage, peppers, green onions and cilantro. Serve with a delicious Thai peanut sauce on the side and enjoy!

Ingredient	Weight	Measure
Simplot RoastWorks®: Roasted Sweet Potatoes	2 lbs.	6 cups
English cucumber, julienne	10 oz.	2 cups
Red cabbage, shredded	6.2 oz.	2 cups
Cilantro, fresh, chopped	.28 oz.	1/2 cup
Scallions, sliced thin	3.52 oz.	1 cup
Yellow bell pepper, julienne strips	7.8 oz.	2 cups
Thai peanut sauce, prepared	15 oz.	4 cups
Chicken breast, chunked, skewered (4 oz. per skewer)	2.5 lbs.	7 1/2 cups
Peanuts, crushed	5 oz.	10 Tbsp.

Preparation Instructions:

Step 1

Prepare sweet potatoes according to package instructions. Then cool.

Step 2

In a large bowl add sweet potatoes, cucumber, cabbage, cilantro, scallions, peppers, and half of the peanut sauce. Stir to combine. Reserve cold.

Step 3

Grill chicken skewers and brush with peanut sauce. Reserve hot.

Step 4

For each serving; portion 6 oz. of salad on serving dish and top with chicken skewer. Serve with 2 fl. oz. of peanut sauce in a ramekin. Sprinkle with 1 Tbsp. of peanuts. Serve.