Turn up the heat and add a splash of zing with this fiery Thai chili and lemon sauce! Fresh cilantro and parsley cool things down while our Garlic Olive Oil adds a savory depth. A drizzle of our Black Currant Balsamic brings a surprising sweet twist, balancing out the spice and tang. Top with crisp cabbage for crunch, and you’ve got a dish that’s boldly flavorful and refreshingly inventive.

I N S T R U C T I O N S :

• 8 Red Birds-Eye chilies (Thai chillies), seeds and ribs removed, chopped
• ½ cup lemon juice
• 1 Tbsp chopped cilantro
• 1 Tbsp chopped parsley
• 2 garlic cloves
• ½ cup Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 4 chicken breasts, cooked
• Rocky Mountain Olive Oil Black Currant Dark Balsamic Vinegar, to taste
• 1 cup thinly sliced green cabbage

I N S T R U C T I O N S :

1. Combine everything, except the Garlic Olive Oil, Black Currant Balsamic and cabbage in a blender and puree.
2. Slowly add Garlic Olive Oil at low blender speed.
3. Use sauce to dress grilled or sautéed chicken.
4. Top chicken with cabbage and a drizzle of Black Currant Balsamic & serve with rice or Apple Garlic Broccoli Slaw.