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Recipe Thursday-Thai Chicken Salad

Posted on June 21st, 2012 | Posted in Grilling, Main Course, Recipes

This recipe was given to me by a friend who has quite possibly the ultimate recipe collection. I was honored that she was willing to share it with me. I made it for the very first time for my sister’s baby shower. It was an easy dish to make ahead of time and sit out for guests to enjoy. I have since made it as a meal to deliver to friends who have just had babies. It remains a crowd pleaser and the extra dressing tastes good on everything!

Thai Chicken Salad

Yield 12 Servings
Ingredients
8 chicken breast-skinless/boneless (332004)
olive oil (992055)
salt (991861)
ground black pepper (CQP065)
1 pound asparagus, trimmed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions, white and green parts, sliced diagonally
2 tablespoons toasted sesame seeds (CQS052)

Dressing
1 cup vegetable oil (992065)
1/4 cup apple cider vinegar (991958)
1/3 cup soy sauce (991679)
3 tablespoons sesame oil (992008)
1 tablespoon honey (991621)
2 garlic cloves, minced (991057) or 1/4 teaspoon garlic powder (CQG028)
1/4 teaspoon ground ginger (CQG069)
1 tablespoon toasted sesame seeds (CQS052)
1/2 cup peanut butter (991611)
1 tablespoon salt (991861)
1 teaspoon ground black pepper (CQP065)

Method
Brush chicken breast with olive oil and sprinkle with salt and pepper. Grill on medium heat for 4 minutes per side until internal temperature reaches 165 degrees. Let rest for a few minutes and then cut chicken into bite size strips. (Chicken can alternately be baked in the oven or cooked however you so desire.)

Blanch the asparagus in a pot of boiling salted water for 3-5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips, same size as the asparagus. Combine the chicken, asparagus, and peppers in a large bowl.

Whisk together all of the dressing  ingredients and pour over the chicken mixture (Note-there may be leftover dressing). Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Recipe from Rebecca Jans

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