Thai Style Chicken Salad - Tilted Forum Project Discussion Community

maleficent · 04-29-2006, 03:54 AM

This dressing ended up being awesome - and would also, I imagine, be really tasty over noodles - kinda like the spicey noodles you get get in a chinese restaurant...

(this was adapted from Cooks Illustrated Magazine)

The Dressing
3 tbs peanut butter (original recipe called for smooth, I used an unsalted all natural chunky)
1/2 cup lime juice (juice of about 5 limes)
2 tbs water (I used 1 tbs water and 1 tbs low sodium soy sauce)
3 cloves of garlic
2 tsp grated fresh ginger
2 tbs brown sugar (I honestly left this out because I can't stand sugar in salad dressing -- I don't know if it owuld have made it better)
1 1/2 tsp hot red pepper flakes (less if you want it less hot)
1/2 cup canola oil

(becuase the peanut butter is so strong, canola oil seemed to be a much better choice than olive oil- the olive oil would have been too strong)

Combine all ingredients in a blender or food processer (my black and decker mini food processor was perfect for this) and blend until smooth. Dressing can be made ahead of time and refrigerated...

The Recipe
The dressing you made above
1 medium carrot, grated (OK, I'm lazy and used a handful of the pre-grated carrots from the supermarket)
1 medium cucumber, seeded and peeled and cut into matchstick pieces (I used 1/2 an english cucumber, not peeled and there are no seeds in the cuke)
4 scallions, white and green parts, sliced thin
3 tbs cilantro leaves, minced
5 cups shredded roast chicken, room temp (i used i package of chicken tenders (it was less than 1 pound), poached with lime zest (from the limes above), ginger, and garlic.) minced
1/2 cup chopped roasted peanuts.

Combine the ingredients from above, except peanuts, toss with dressing, and garnish with chopped peanuts.

I also chopped up some napa cabbage, and put that into the salad as well (I seemed to have entirely too much dressing, so it seemed to be a good way to sop up the extra.) The recipe said to serve it over salad greens, but romaine lettuce or bibb lettuce seemed to delicate for the strong flavors of the dressing...

The dressing had an abslutely heavenly smell- garlic, ginger, peanuts... can't go wrong there... the spice was just right, and having the soy sauce in it - gave it a little extra something and eliminiated the need for any salt...
Add re

yabobo · 04-29-2006, 04:59 AM

I make this a lot. It's addicting and plenty of room for small variations.
Fresh ginger and fresh garlic that's the key. After thaty you can change things around to whatevers left in the fridge. Even left over pork chops works

04-29-2006, 03:54 AM	#1 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	Thai Style Chicken Salad This dressing ended up being awesome - and would also, I imagine, be really tasty over noodles - kinda like the spicey noodles you get get in a chinese restaurant... (this was adapted from Cooks Illustrated Magazine) The Dressing 3 tbs peanut butter (original recipe called for smooth, I used an unsalted all natural chunky) 1/2 cup lime juice (juice of about 5 limes) 2 tbs water (I used 1 tbs water and 1 tbs low sodium soy sauce) 3 cloves of garlic 2 tsp grated fresh ginger 2 tbs brown sugar (I honestly left this out because I can't stand sugar in salad dressing -- I don't know if it owuld have made it better) 1 1/2 tsp hot red pepper flakes (less if you want it less hot) 1/2 cup canola oil (becuase the peanut butter is so strong, canola oil seemed to be a much better choice than olive oil- the olive oil would have been too strong) Combine all ingredients in a blender or food processer (my black and decker mini food processor was perfect for this) and blend until smooth. Dressing can be made ahead of time and refrigerated... The Recipe The dressing you made above 1 medium carrot, grated (OK, I'm lazy and used a handful of the pre-grated carrots from the supermarket) 1 medium cucumber, seeded and peeled and cut into matchstick pieces (I used 1/2 an english cucumber, not peeled and there are no seeds in the cuke) 4 scallions, white and green parts, sliced thin 3 tbs cilantro leaves, minced 5 cups shredded roast chicken, room temp (i used i package of chicken tenders (it was less than 1 pound), poached with lime zest (from the limes above), ginger, and garlic.) minced 1/2 cup chopped roasted peanuts. Combine the ingredients from above, except peanuts, toss with dressing, and garnish with chopped peanuts. I also chopped up some napa cabbage, and put that into the salad as well (I seemed to have entirely too much dressing, so it seemed to be a good way to sop up the extra.) The recipe said to serve it over salad greens, but romaine lettuce or bibb lettuce seemed to delicate for the strong flavors of the dressing... The dressing had an abslutely heavenly smell- garlic, ginger, peanuts... can't go wrong there... the spice was just right, and having the soy sauce in it - gave it a little extra something and eliminiated the need for any salt... Add re __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

04-29-2006, 04:59 AM	#2 (permalink)
yabobo Lust Puppy Location: in your closet and in your head...	I make this a lot. It's addicting and plenty of room for small variations. Fresh ginger and fresh garlic that's the key. After thaty you can change things around to whatevers left in the fridge. Even left over pork chops works __________________ Why do they sterilize the needle for lethal injections? Only in America......do we use the word 'politics' to describe the process so well: 'Poli' in Latin meaning 'many' and 'tics' meaning 'bloodsucking creatures'.