Thai dip seven-layer sauce with chicken – a detailed recipe cooking. 
The photoDishes: Charles Masters Time: 25 min. Difficulty: Easy Portions: 8
Recipe:
You will need a 2.5 liter bowl. or small portioned salad bowls. Lay out each layer one large salad spoon. The sauce is designed for 8 servings. 1 layer: coconut dressing 85 gr. cottage cheese, 1/2 tbsp. 1/4 leaf cilantro Art. coconut milk, grated zest and 1/2 lime juice and salt to taste grind in a blender until smooth. 2 layer: carrots 1 tbsp. grated carrots (approximately 85 gr.) 3 layer: grilled chicken Finely chop the meat 1 tbsp. (remove skin beforehand) 4 layer: peanut sauce 1/2 tbsp. homogeneous peanut butter, 2 tbsp. l coconut milk, 1 tbsp. l soy sauce and rice vinegar, 1.5 tsp chopped ginger, peeled, 1 tsp. sauce sriracha (spicy Thai sauce) and honey, chop 1/2 lime juice blender until smooth. 5 layer: spicy cucumber Mix 1/2 diced cucumber with 1.5 h. l sweet thai chili sauce. 6 layer: greens Mix 1/4 tbsp. chopped mint, cilantro and green onion with 2 tsp. lime juice and salt to taste. 7 layer: fried noodles Pour 5 cm of peanut into the pan. oil and heat to 190 degrees. Fry 225 gr. thin rice noodles for 15 seconds until airy. Dry on paper towels. (You can take ready-made chow mein noodles) Recipes with similar ingredients: chow mein noodles, chicken, curd cheese, cucumbers, lime juice, mint, cilantro, green onions, carrots, ginger root, coconut milk, soy sauce, sriracha sauce, rice vinegar, Peanut Butter
