January 24th, 2012

Thai Chicken Salad

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So hopefully, if your new years resolution was to eat healthier or to eat more fruits and veggies you are still working on that goal.  {I know I am always working on that.  I have to balance out all the sweets I eat somehow! ;)}  This recipe is great for both of those resolutions.  It is overall pretty healthy.  Plus you are getting asparagus, red peppers and mandarin oranges.  Gotta love good food that’s also good for you.

I love having a bowl of this in the fridge that I keep ready to eat for lunch.  It makes a delicious wrap; making this a quick and healthy option for lunch.  {It is also good for dinner too, but I am always looking for things that make lunch time easier.}

There are so many complimentary flavors in here.  It is a nice change from traditional chicken salad {don’t worry I love that too}.  It is a pretty mild peanut sauce and really works to combine all the flavors together.

This does  make quite a lot.  So either make it for a crowd or know that you will have leftovers.  {I don’t mind having this leftover.}

Thai Chicken Salad

Ingredients:

4 cups shredded chicken
1/2 lb. Asparagus
1 Red Pepper, cut into strips
2 Green Onions, sliced
2 Tbls. sesame seeds
1/2 cup cashews
1 can Mandarin Oranges

Dressing:

1/2 cup oil
2 Tbls. vinegar
3 Tbls. soy sauce
1 1/2 Tbls. sesame oil
1/2 Tbls. honey
1 clove garlic minced
1/2 tsp. fresh ginger, grated
1/2 Tbls. sesame seeds
1/4 cup smooth peanut butter
3/4 tsp. salt
1/2 tsp. pepper

Topping (optional):

1 cup slivered almonds
1 Tbls. sesame seeds
1 pkg. Ramen noodles, crushed (no seasoning)
2 Tbls butter

Directions:

Wash and trim asparagus.  Boil water over high heat in a large saucepan.  Add in the asparagus and cook 4-5 minutes.  Immediately submerge into cold water to prevent overcooking.  Once completely cool, cut asparagus into 1 inch pieces.

In a large bowl, combine chicken, asparagus, green onions, red peppers and sesame seeds.

Whisk together all the dressing ingredients.  Keep whisking until all incorporated, may take a minute or two for it all to come together.  Pour over chicken and stir to coat.  Cover and refrigerate.  {I usually make this the night before.}

To make the toping, heat a small skillet over med-high heat.  Brown the almonds, sesame seeds and crushed Ramen noodles in the butter.  Remove from heat and cool completely.

Just before serving, add the cashews and mandarin oranges to the chicken salad.  And the topping, if using.

Either eat on a bed on lettuce or in a tortilla as a wrap.  Either way is delicious!

*Recipe slightly adapted from foodchannel.com

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One Response to “Thai Chicken Salad”

  1. This sounds wonderful and your photos of the salad are terrific. This is my first visit to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really love the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

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