Date Night Dinners - Thai Salad

8/22/2014 tringel 0 Comments

This week Brenden and I continued with our trend of fresh, light, and summery dishes. We found a salad that incorporated all the things that both of us love. Chicken and Asian inspired flavors for Brenden and avocado and lots of veggies for me. As with all salads, it was also a fairly simple dish to make. What we didn't take into consideration was the time. After all, the salad has a whooping three steps to put it together: toss, whisk, and drizzle. Quick and easy. However, we forgot about the prep work: pulling and dicing and shredding, so take note.




We are not the kind of people who buy precut and prepared ingredients very often because it is so much more expensive. So, I got out our best knives and started dicing away as Brenden battled the chicken. I know I am making it sound like a war zone in our kitchen. Please note this is  all  mostly dramatization. But seriously, have you ever tried cutting a mango that isn't fully ripe? While it was time consuming to get all the prep work done, and our stomachs were rumbling since we had not considered the length of this task, it was well worth the effort to have the fresh ingredients to go with our summer blend.


All of the flavors mixed perfectly together, and this salad made a wonderfully satisfying meal. Just a drizzle the dressing really rounded out the dish without overpowering it. When we looked at our plates after serving ourselves, we had a rainbow of colors staring back at us. We gobbled it all up and were glad the recipe made plenty so we could enjoy it a second time for lunch. Brenden and I both agreed we would make this meal again, but next time we might splurge on the pre diced veggies, or at least start the prep work before we are already hungry.

Thai Chicken Salad
Recipe adapted from gimmesomeoven.com, Rainbow Thai Chicken Salad

Ingredients
  • Salad
    • 1 lb boneless, skinless chicken breast, cooked and pulled
    • 3 cups cabbage, shredded
    • 1 avocado, diced
    • 1 mango, peeled, pitted, and diced
    • 1 carrot, shredded
    • 1 red bell pepper, diced
    • 1/2 cup cilantro leaves, roughly chopped
    • 3/4 cup chives, chopped
    • Peanuts for garnish
  • Dressing
    • 1/2 cup smooth peanut butter
    • 2 Tbsp hot water
    • 2 Tbsp rice vinegar
    • 2 Tbsp soy sauce
    • 2 Tbsp honey
    • 1/4 tsp sesame oil
    • 1/2 lime, juiced
    • Red pepper flakes to taste
Directions
  1. Toss all salad ingredients together until well combined.
  2. Whisk all the dressing ingredients together until thoroughly combined (note: if the dressing is to thick, add more hot water, one teaspoon at a time, until it reaches your desired constancy).
  3. Drizzle salad dressing over salad and serve.

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