CHEF JEFF — ONE BYTE AT A TIME: Thai Chicken SaladThis make-ahead dish would be perfect for any summer occasion and hearty enough to be enjoyed as a main course.
By: Herald Staff Report,
This make-ahead dish would be perfect for any summer occasion and hearty enough to be enjoyed as main a course.
Thai Chicken Salad
1 cup light mayonnaise
3 tablespoons smooth peanut butter
2 tablespoons soy sauce
3 tablespoons lime juice
1 tablespoon grated fresh ginger
8 cups cooked and cubed chicken breast
2 cups blanched sugar snap peas
1 bell pepper, cored, seeded and thinly sliced
1 jalapeno chili, seeded and finely chopped
½ cup finely chopped fresh cilantro leaves
Romaine lettuce leaves for serving
Whisk together mayonnaise, peanut butter, soy sauce, lime juice and ginger.
Combine chicken, peas, peppers, chili and cilantro in a large bowl. Toss with dressing to coat. Cover and chill for at least 1 hour and up to 1 day.
Spoon salad onto lettuce leaves just before eating.
Yield: Serves 8 to 10.
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