Thursday, July 17, 2014

THAI PEANUT CHICKEN SALAD

In the heat of summer, an easy, hearty, no-cook salad is always appreciated.  That it's pretty too is just a bonus!
This is one of my favorite "cheater recipes" because you can use pre-cooked chicken (think rotisserie from the deli aisle), coleslaw mix from a bag and bottled peanut sauce.  All you have to do is chop a couple of green onions and a red bell pepper.  I like to make my own peanut sauce and I'll share my recipe at the end, but bottled peanut sauce is just as tasty and so easy.  
Thai Peanut Chicken Salad
Serves 6
3 C. cooked, chicken (shredded or cubed)
3/4 C. Thai Peanut Sauce (bottled or homemade)
1 pkg. (16 oz.) coleslaw mix
1 red bell pepper (chopped)
1/3 C. Toasted Sesame or Sesame Ginger salad dressing
3 green onions (sliced)
3/4 C. Chow Mein Noodles 
Pineapple or Mandarin Oranges optional, but ever so pretty.

Mix the chicken and Thai Peanut Sauce in a bowl.  Chop the green onion and red bell pepper.  In a large bowl, put the coleslaw mix, the red bell pepper and pineapple or mandarin oranges if using any. Stir in the salad dressing. Transfer it to an oblong serving dish or platter. (I used a glass 13X9 pan.  Presentation is everything, right?)
Spoon the chicken mixture over the the coleslaw mix and top with green onion and Chow Mein noodles. Serve and enjoy! Now how easy was that?
 
If you want to make your own peanut sauce, here is my recipe:
Thai Peanut Sauce
Makes about 3/4 Cup
6 Tbsp. peanut butter
4 Tbsp. soy sauce
1 1/2 Tbsp. lime juice
2 Tbsp. sesame oil (you can sub olive oil or canola oil)
2 garlic cloves, minced
1 Tbsp. crushed red chili flakes
6 Tbsp. water
Mix it all together until it's smooth.  (I use a wire whisk.)