My good friend Judi just stopped by, we go back about 25 years, yes we are getting old!! Years ago we enjoyed monthly scrapbook retreats. We did a little scrapping but the friends and the food are what made these retreats wonderful. We talked for hours about our children (then toddlers and rowdy teens), our joys and struggles as parents. We shared advice, photos and recipes. I looked forward all month to this mini vacation--it seemed to be 'just what the doctor ordered'. Back to the purpose of this ramble...Judi is a great cook. One summer retreat she brought 'Thai Chicken Salad', I fell in love and have been making it ever since.
Peanut Ginger Dressing
Combine following ingredients in a blender or food processor:
1/2 cup rice vinegar
2 cloves garlic
1/3 cup creamy peanut butter
¼ cup lime juice
¼ cup fresh cilantro
2 Tablespoons apple cider vinegar
1 Tablespoon honey
1 Tablespoon molasses
1 Tablespoon hot sauce
2 teaspoons grated ginger root
2 teaspoons soy sauce
Grill 2 chicken breasts, slice and pour 3Tablespoons of the Peanut Ginger Dressing over meat—refrigerate. Cook 6 ounces thin spaghetti, drain and add 3-6 Tablespoons of Peanut Ginger Dressing. Chill. Arrange on a large platter: chopped romaine, shredded Chinese cabbage (Napa), 2 shredded carrots, sliced red pepper, cucumber and ¼ cup chopped cilantro. Top with chilled pasta, grilled chicken and a sprinkle of chopped dry roasted peanuts. Serve with additional dressing.
When my children came home from their missions they would always want to go to Taco Amigo and get a bean burrito and then have Thai Chicken Salad for dinner! It is a bit labor intensive but it feeds a crowd and is good the next day. I always double the dressing ingredients—it is so tasty!
Try it—it could become a family favorite!
Combine following ingredients in a blender or food processor:
1/2 cup rice vinegar
2 cloves garlic
1/3 cup creamy peanut butter
¼ cup lime juice
¼ cup fresh cilantro
2 Tablespoons apple cider vinegar
1 Tablespoon honey
1 Tablespoon molasses
1 Tablespoon hot sauce
2 teaspoons grated ginger root
2 teaspoons soy sauce
Grill 2 chicken breasts, slice and pour 3Tablespoons of the Peanut Ginger Dressing over meat—refrigerate. Cook 6 ounces thin spaghetti, drain and add 3-6 Tablespoons of Peanut Ginger Dressing. Chill. Arrange on a large platter: chopped romaine, shredded Chinese cabbage (Napa), 2 shredded carrots, sliced red pepper, cucumber and ¼ cup chopped cilantro. Top with chilled pasta, grilled chicken and a sprinkle of chopped dry roasted peanuts. Serve with additional dressing.
When my children came home from their missions they would always want to go to Taco Amigo and get a bean burrito and then have Thai Chicken Salad for dinner! It is a bit labor intensive but it feeds a crowd and is good the next day. I always double the dressing ingredients—it is so tasty!
Try it—it could become a family favorite!
Yum mom! I just linked your recipe on my blog. I think I know what I'm having for dinner!
ReplyDeleteps.... I wasn't one of the "rowdy teens" you used to talk about at your scrapbook retreats, now was I?
ReplyDeleteI forgot about this recipe! I can't wait to make it again. It really is so yummy. It was fun to see all of your recipes and it sounds like I need to get myself a new cookbook or two! I want to get on the 'blogging' band wagon. I feel left behind. Hugs
ReplyDeleteOh no on the brownies! I agree, probably the butterfinger that made it stick. A little secret - I never really "measure" my candies that often. Lots of time I just chop and add. :) Good luck on your second batch!
ReplyDeleteOh this is totally something I would love. I can tell just by reading it! Thanks for sharing a yummy recipe!
ReplyDeleteThanks for visiting Cook Lisa Cook and for mentioning this salad, it looks wonderful and I'm going to give it a try.
ReplyDelete