Fresh and well ripe California apricots bring this wonderful Thai salad to life. Topped with a vegetable mixture and grilled chicken, this flavourful crispy entrée will surely drive your taste buds over the top. This fresh apricot Thai Salad recipe makes a wonderful meal and a refreshing dinner-time salad on hot summer days.
Fresh California apricots (nicely sliced) - 2 cups
Diced cooked chicken - 2 cups
Cucumber (peeled, sliced and seeded) - 1 cup
Bean sprouts (rinsed and drained) - 1 cup
Rice vinegar - ¼ cup
Fresh cilantro (finely chopped) - 1 tablespoon
Sugar - 2 teaspoons
Pure vegetable oil - ¼ cup
Chilli oil - ½ teaspoon
Leafy salad greens (optional) - 2 handful or as needed
Peanuts (coarsely chopped) - 2 tablespoons
Lime (thinly sliced) - 1
In a large glass bowl, mix up the California apricot slices, chicken cubes, cucumber slices and rinsed bean sprouts.
Use a plastic wrapping sheet to cover the bowl and set the apricot mixture aside to marinate.
Take another small glass bowl and pour rice vinegar into it.
Sprinkle with the finely chopped fresh cilantro and some sugar.
Beat it with a whisk until the sugar dissolves completely and forms a syrupy mixture.
Whisk in pure vegetable oil and chili oil.
Now drizzle the vinegar-oil mixture over the apricot mixture in the large mixing bowl.
Use a flat wooden spatula to toss the ingredients thoroughly until nicely coated.
Set the salad aside and place some fresh leafy salad greens on four medium plates.
Arrange your fresh apricot Thai salad on four salad plates, dividing equally.
Garnish the salads with lime wedges and sprinkle with the coarsely chopped peanuts.