Thai Chicken Salad
Servings: 8 or 2 hungry guys
Dressing:
1 jar Creamy Poppy Seed Dressing (Marie Calendar’s)
2 cloves of garlic
1 1-inch piece fresh ginger root (no more!)
Salad:
1 pkg. (6oz.) fresh baby spinach leaves
1 pkg. (12oz.) broccoli slaw mix
1 medium cucumber
1 sm. Red bell pepper
Chicken Mixture
1 lb. Skinless boneless chicken breast halves
½ fresh basil leaves
½ cup peanuts
Mix dressing and use garlic-press for garlic and ginger. Then mix together salad ingredients in a large bowl and refrigerate.
For chicken mixture, cut chicken in strips and stir-fry over medium-high heat. When chicken is no longer pink remove from heat and add basil, peanuts, and ½ cup of dressing to coat. Let sit in refrigerator for 15-30 min. for best flavor.
To serve: Toss salad with remaining dressing and chicken mixture. Serve immediately or chilled first in refrigerate until thoroughly chilled. Serve with some spinach bread or sourdough with butter.
Please send me any recipes that your family enjoys! Just post it in my comment box!
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Hey this looks like a really good recipe! What do you recommend serving with it or is it a main meal by itself? I will have to post some of our favorites....
ReplyDeleteYes, its the main dish, but have something else on the side. It isn't filling enough by itself. Please send me the recipes!! I'd love to share them on the blog.
ReplyDeleteThis recipe sounds delectable! How about snapping a photo of this dish and posting it along with the recipe? You know, for those friends of yours who are quite visual.:-)
ReplyDeleteYes, as soon as I make the dish I'll post a photo of it. I had some photos, but they can't be found at the moment. But soon I'll get some snapshot before the subject is digested.
ReplyDelete