I felt it was time for a main dish salad and found this delicious recipe at My Kitchen Escapades. You can click here to go to see the recipe. If you enjoy food sites there are other wonderful dishes for you browse through.
Thai Chicken Salad with Spicy Peanut Sauce
1/2 cup vegetable oil
2 tablespoons vinegar
1/4 cup sugar or 2 tablespoons Truvia
1 clove garlic, minced
1/2 bunch cilantro, chopped
1 lime, juiced
Dash of salt and pepper
4 boneless, skinless chicken breasts, about 2-1/2 pounds total
2 hearts of romaine, chopped
1/2 large head of Napa cabbage, chopped
1 cucumber, peeled, seeded and chopped
2 carrots, shredded
1 red bell pepper, chopped
5 green onions, chopped
1/2 bunch cilantro, chopped
1 cup salted peanuts
1/4 cup rice vinegar
1/4 cup Thai sweet red chili sauce
1 teaspoon sesame oil
1/2 teaspoon sugar or Truvia
Pinch of salt and pepper
1/4 cup natural peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Thai sweet red chili sauce
2 tablespoon water
In a Ziploc bag combine all the ingredients for the chicken marinade. Squeeze the bag a few times to blend together really well. Place in the fridge for at least 4 hours.
Cook the chicken either on a hot grill, 6 to 8 minutes on each side, or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite-sized pieces.
Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.
Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out into individual salad bowls.
Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a little more water. Generously drizzle peanut sauce over each serving of salad, then top with the peanuts.
What did we think of this dish? Gregg gave it a ten out of ten. I'm always real happy when I can put a Thai dish together he enjoys. He loves his Thai food, and it is great to be able to prepare something at home with the kind of flavors he enjoys. I enjoyed it also, the flavors were subtle but delicious.
I always use a hot-house cucumber, the kind you don't have to seed. I prefer it to regular cucumbers.
There was quite a bit of preparation. I started early in the day. As it was the first time I had used the recipe I always find myself going slower. It helps to get all the ingredients chopped up and everything measured out before you start putting the recipe together.
Lots of leftovers. We will be eating this again tomorrow, and probably the next day.
I thought of halving all the ingredients next time as there is just the two of us, unless we are having people over. But Gregg feels confident that he can eat this for the next three days. I guess we have a winner.