Ingredients
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14 oz. skinless, boneless chicken breast, diced 1 inch by 1 inch
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2 tablespoons canola oil
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2 tablespoons Thai green chili paste
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1 tablespoon brown sugar
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1/2 napa cabbage, thinly sliced
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8 oz. carrot, grated
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1 red bell pepper, diced
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4 tablespoons mayonnaise
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2 tablespoons soy sauce
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2 teaspoons sesame oil
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1 green onion, sliced
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4 pita breads
Steps
1
Over a medium heat, fry the chicken in the canola oil, stirring frequently, for 5 minutes or until cooked through. Add the green curry and brown sugar, combine well and set aside.
2
Place the cabbage, carrot and bell pepper in a large dish. Mix the mayonnaise, soy sauce and sesame oil in a small bowl and combine with the vegetables.
3
Add the chicken and ensure all the ingredients are coated with the dressing.
4
Grill the pita breads until crispy. Sprinkle the salad with the green onion and serve together with the pita breads.
