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This is an easy and filling supper dish. Almost any vegetables can go into the mix; just make sure they’re all cut up before you begin, and add the longest cooking ones first.
This variation of a classic Southeast Asian dish can be served as a salad with lettuce or as a main course with rice.
This recipe was sent to me by a reader who swears that it is as close to the Byerly’s (a great grocery store) Thai chicken salad as you can get.
This tasty salad is great served over slices of ripe avocado and lettuce leaves.
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