Thai Chicken Salad
Thai food is quickly becoming my favorite Asian cuisine, even racing ahead of the dishes from my beloved daughter's homeland--China.
(Don't tell.)
But since I can't afford to fly to Thailand and back every time I need a fix, recipes like this have had to make do. But you can go wrong with a load of veggies, and a simple Thai sauce you can easily make at home.
Enjoy!
Thai Chicken Salad
1 pound boneless skinless chicken breasts, thinly sliced
1 tablespoon vegetable oil
2 medium carrots, sliced
1 medium sweet red pepper, chopped
10 ounces spinach, torn
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
Dressing
1/3 cup peanut butter, creamy
1/4 cup water
3 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
In a large skillet or wok, stir-fry chicken in oil until juices run clear. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender. In a large serving bowl, combine the spinach, onions and cilantro; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat. Serve immediately. Will serve 2 as a main dish, 6 as a side salad. [Source]
More recipes over at Ann's Food on Friday, and the Grocery Cart Challenge Recipe Swap.
(Don't tell.)
But since I can't afford to fly to Thailand and back every time I need a fix, recipes like this have had to make do. But you can go wrong with a load of veggies, and a simple Thai sauce you can easily make at home.
Enjoy!
Thai Chicken Salad
1 pound boneless skinless chicken breasts, thinly sliced
1 tablespoon vegetable oil
2 medium carrots, sliced
1 medium sweet red pepper, chopped
10 ounces spinach, torn
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
Dressing
1/3 cup peanut butter, creamy
1/4 cup water
3 tablespoons rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
2 teaspoons sugar
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
In a large skillet or wok, stir-fry chicken in oil until juices run clear. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender. In a large serving bowl, combine the spinach, onions and cilantro; set aside. In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat. Serve immediately. Will serve 2 as a main dish, 6 as a side salad. [Source]
More recipes over at Ann's Food on Friday, and the Grocery Cart Challenge Recipe Swap.
3 comments:
This is one of those things that I would love and the rest of my family would stare at, amazed I would even think of placing such a concoction in front of them.
One of these days I'll do it, though, even if I have to pick up my bowl, excuse myself, and savor it alone in another room.
sounds really good...maybe with a side of rice...or on top of some rice? mmmmmm....
This sounds delicious!
I love these flavors together!
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