Monday, July 25, 2011

Thai Chicken Salad

This chicken salad is bursting with peanut flavor and a bit of spice. It's cool and refreshing during the hot months of summer and can stand up great as a one dish meal making for an easy dinner.

4 garlic cloves
1/4 soy sauce
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon smooth peanut butter
2 teaspoons ginger, peeled and chopped
1 1/4 chili paste
1/4 cup grapeseed oil or other light oil

3 cups roasted chicken, shredded (preferably pastured organic)
3 cups Napa cabbage
1 cup shredded carrots
1 cup red or orange bell pepper, cut into strips
1/2 cup red onion, thinly sliced
1 cucumber, seeds removed and thinly sliced
1/3 cup roasted peanuts or sesame seeds

Puree first 7 ingredients in blender. While machine is running, slowly add oil and blend until dressing is smooth. Season to taste with sea salt and pepper.

In a large bowl, combine chicken, cabbage, carrot, pepper, onion, and cucumbers. Top with peanuts and dressing. Serve immediately

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