Chopped Thai Chicken Salad

You all know how much I love Mexican food around here, and you may have picked up on my increasing love of Asian food, but did you know that I LOVE Thai? Well, I say that but I have to admit that my Thai experiences have been fairly limited (as in Pad Thai mostly). However, this recipe definitely helped quench my taste for decent Thai flavors in a town without any options whatsoever, and it made the cut with the whole family as well. Bonus!

Also a little tip* I used leftover lime cabbage from my Shredded Beef Tacos for this salad.

thai salad

Chopped Thai Chicken Salad

3 boneless, skinless chicken breasts

1/2 head cabbage

1/2 head of green leaf lettuce

1/2 cup carrots, chopped or shredded

1/2 cup fresh cilantro, chopped

1/2 cup green onions, chopped

1/2 cup chopped peanuts

Thai Dressing

3 cloves garlic, minced

1 tsp minced hot pepper (I used jalapeño, as usual)

1/4 cup soy sauce

1/4 cup vinegar

3-4 T sugar

2 T fresh lime juice

2 T EVOO

1 tsp fish sauce

1/2 cup peanut butter

1/3 cup water (+ a few tbsp more if needed for consistency)

1. Poach chicken in water or chicken broth until cooked through. Shred and set in refrigerator to cool.

2. Slice cabbage and lettuce thin. Combine with prepared carrot, cilantro, and green onion. *At this point you could combine the chicken with the salad if you wanted. Refrigerate.

3. Mince garlic and pepper and place in medium bowl. Add in the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until combined. Stir in peanut butter and water and whisk until smooth.

4. Toss salad with the dressing (only what you are going to eat). Add the crushed peanuts.

5. Serve chilled and enjoy!

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Thai Dragon Noodles

These noodles are super yummy. You can adjust the heat as much or as little as you want. They went great with my Honey Sesame Chicken and gave me an awesome idea for a Pad Thai recipe (coming soon)! You can use lo mien noodles, or even regular linguine if you’d like, but for an authentic dish try these Thai rice noodles.

dragon noodles

Thai Dragon Noodles

8 oz. Thai rice noodles

2 T butter

2 eggs

1/4 tsp red pepper

1 1/2 T brown sugar

3 T soy sauce

2 tsp sesame oil (optional)

1 T Sriracha (rooster sauce)

2 green onions, sliced (all of it)

2 T fresh cilantro, chopped

1. Cook noodles according to package directions. Drain and set aside.

2. In small bowl mix together soy sauce, the brown sugar, sriracha, and red pepper flakes. Set aside.

3. Heat skillet up with the butter and scramble the eggs with the chopped whites of the green onions. Reserve the scallions (green bits) for later.

4. Take eggs out of skillet and set aside. Put sesame oil into hot skillet and do a real quick pan fry of the noodles. Combine eggs and sriracha sauce into the skillet with the noodles.

5. Sprinkle top with scallions and cilantro before serving.

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May Menu ~ 2013

You may have noticed that I took a little sabbatical from blogging. I didn’t know I was going to take a break but it was obvious that I needed one. It’s also pretty obvious that I didn’t cook nearly as much of my April menu as I intended and I usually try to make those recipes up the next month, but alas, I probably won’t get to those any time soon. But I do have a whole menu of new and exciting recipes to share, and I appreciate all you wonderful readers and fellow bloggers for coming back to see what I’m cooking 🙂

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Recipes I’m cooking that I’ve shared before:

Zucchini Noodles,  Cilantro Lime Rice,  Spinach Tomato Feta Frittata,  Cheeseburger Salad,  Black Bean & Steak Taquitos

Recipes I’m working on this month:

Quinoa, Black Bean & Corn Burritos

Fish Cakes with Cilantro-Lime Dip

Mushroom & Peas Pulao

Chicken Enchilada Pasta Bake

Skinny Cheeseburger Casserole

Southwest Chicken & Corn Chowder

Crock Pot Honey Sesame Chicken

White Bean Turkey Chili

Marinated London Broil

Cajun Chicken Fritters with Cajun Aioli

Bourbon BBQ Sliders with Garlic Aioli

Southwest Chicken Wraps

Honey-Lime Chicken Kabobs

Shredded Beef Tacos with Lime Cabbage & Queso

Chopped Thai Chicken Salad

Chipotle Steak Burritos

Crispy GF Sweet & Sour Chicken

Chili’s Chicken Enchilada Soup

 Sides & Other:

Thai Dragon Noodles

Turkey Bacon & Cheddar Potato Cakes

Four Bean Salad

Parmesan & Chive Quinoa Patties

Deviled Potato Salad

Breakfast Enchilada Bake

Desserts:

Gooey Butter Bars with Fresh Strawberries

Mini Apple Tarte Tatin

Strawberry Tart with Basil Cream

Vanilla-Coconut Rice Pudding

Chocolate Banana Pudding Pie

Lemon Cake with Raspberries and Yogurt Frosting

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