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Thai Chicken Salad

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Thai Chicken Salad

Serves 6-8

Total Time: 20 minutes (35 minutes extra if you are cooking chicken beforehand)

Ingredients:

For Salad

  • 4 chicken breasts, cooked and sliced*
  • 1 cup cucumber, chopped
  • 1/4 cup mint
  • 1 cup mango, chopped
  • 1 red chili pepper
  • 1/2 cup spanish peanuts, regular peanuts or slivered almonds
  • 1 bag broccoli slaw
  • 2 small bok choy OR 2 heads romaine lettuce, chopped into small strips

For Sauce

  • 1 tsp fish sauce**
  • Juice from 2 limes (or 2 TBS lime juice)
  • 1 TBS honey
  • 2 TBS peanut butter
  • 2 TBS soy sauce
  • 1 pinch red pepper flakes
  • 2 TBS Olive Oil

Egg Rolls

  • Your favorite frozen egg rolls.  I like Tei Pei Vegetable Egg Rolls

Method:

If you are serving egg rolls, turn on oven and bake according to package directions (they will take about 20 minutes)

Mix all sauce ingredients in a large bowl.  Experiment with taste.  Add water or oil if you think you need more dressing.  Heat in microwave just before serving.  Serve in a syrup pitcher, gravy boat, or salad dressing bottle

Mix lettuce, bok choy, slaw, and mint*** and put in a large salad bowl.  Put all other ingredients in little bowls with spoons.  Serve salad-bar style (This way, if people don’t care for a certain ingredients, they can skip them.  You can put out your other bottled dressings as well.)

*Up to 4 days ahead, prepare chicken breasts.  Put chicken breasts in a 8 x 8 glass dish.  Sprinkle with ginger, garlic powder, salt, and pepper.  Pour a little bit (1/4-1/2 cup) of chicken broth on bottom of dish.  Bake uncovered in a 350* oven for 35 minutes.  Cut one to check for doneness (no pink).  To serve, cut into thin slices and arrange in circles on a salad plate.  Place some cherry tomatoes, grapes, cucumber slices or something in the middle since a plate of cold beige meat can look pretty gross.  OR, buy a rotisserie chicken and shred it.

** “Katy, I don’t have fish sauce.  I don’t even know what it is.”  I didn’t either.  You’ll find it in the Asian section of your grocery store.  Pick up a bottle, as well as a bottle of Sriracha chili sauce and you’ll never have buy one of those little stir-fry spice packets again.

*** “Crap!  I forgot the mint!!”  It’s fine.  I have too and the salad still tastes great.  The mint just adds a depth of flavor and cools off the spices.  Try to remember the lime juice though if that’s not a staple in your fridge.

For more lunch ideas see Make What You Love – Lunch for the Masses

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Author: katycov

Katy teaches private voice lessons through Covington Music Studio and authored the inaugural blog for the Atlanta Master Chorale from 2016-2017. Additionally, Katy floats the high notes in the soprano section of the University Musical Society Choral Union. She has been a choral and general music teacher for Farmington Public Schools in Farmington Hills, MI, served as Director of Children's Music at the First United Methodist Church in Ypsilanti, MI, performed at Magnolia in the Baldwin Theater production of "Show Boat" and is a proud recipient of a Bachelors of Music in Voice Performance and Music Education from the University of Michigan. When she's not singing, she's caring for her two young kiddos, hard-working husband, and crazy dog (let's be honest - she's usually singing then too...) She's been singing since before she could talk, and is thrilled to continue to her music career in the Detroit area.

4 thoughts on “Thai Chicken Salad

  1. Pingback: Make What You Love – Lunch for the Masses | Catching The Torch

  2. I love the food photography too!

  3. Pingback: Leftovers – Scraping Together the Scraps of Your Party | Catching The Torch

  4. Pingback: Lemon-Garlic Pasta with Leftover Chicken | Catching The Torch

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