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    Thai Chicken Salad


    Source of Recipe


    Ruth and Steve

    Recipe Introduction


    Delicious salad from Ruth

    List of Ingredients




    Dressing
    1/2 cup canola oil
    3 Tbsp smooth peanut butter
    1/2 cup juice from 3-4 limes
    2 Tbsp water
    Table salt
    3 small garlic coves -- minced or pressed
    2 tsps very finely grated ginger
    2 Tbsp light brown sugar
    1 1/2 tsps hot red pepper flakes

    Salad
    1/2 medium cucumber -- peeled, seeded, and cut into 1 inch by 1/4 inch matchsticks
    1 medium carrot -- peeled and grated
    4 scallions -- white and green parts sliced thin
    3 Tbsps minced fresh cilantro leaves
    5 cups shredded roast chicken -- room temperature
    1/2 cup chopped roasted peanuts

    1. Puree oil, peanut butter, lime juice, water, 1/4 tsp salt, garlic, ginger, brown sugar and red pepper flakes in blender until combined. Transfer to large bowl.
    2. Add cucumber, carrot, scallions, and cilantro to vinaigrette, toss to combine. Add chicken and toss gently to combine. Let stand at room temperature for 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.

    Now for my changes:
    I used a little over 1/3 cup of olive or grapeseed oil
    juice from 2 limes seemed to be plenty of lime
    I used palm sugar instead of brown sugar
    I have not used the red pepper flakes as I serve it to my children but imagine it would be very good if you like a little spice
    I use a whole English cucumber or equivalant and 2 carrots. We decided we like it with more veggies and a little less chicken. I probably only use 2 cups of chicken.
    The dressing makes way more than you need - I use about half the dressing even with revisions and then save the rest for a regular lunch salad the next day.
    Today I knew that our hostess did not care for cilantro so I left it on the side for people to add if they liked.
    You can roast your own chicken or a store bought roasted chicken for an even faster meal. I have done it both ways.


    Per Serving (excluding unknown items): 1389 Calories; 134g Fat (83.9% calories from fat); 15g Protein; 43g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 26 Fat; 1 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

    Recipe




 

 

 


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