Okay, we are in the dog days of summer and the weather is hot, so I found this amazing quick and easy chicken salad that's packed with a ton of flavors. We've been eating a salad "meal" at least once a week for the past month.
My favorite part of the Sunday paper is the Parade Magazine and every once in a while they feature a wonderful recipe. I found this one a few months ago and saved it for one of those hot, muggy nights when you don't feel like spending time in the kitchen.
Enjoy!
Stacy
Thai Chicken Salad
Slightly adapted by Katie Lee (Billy Joel's ex-wife, no joke)
Ingredients:
6 cups mixed greens
1 red or yellow bell pepper, thinly sliced
1 carrot, grated
1 English cucumber, peeled, and chopped
1/2 red onion, sliced
1 cup bean sprouts
1 cup cooked rice noodles (about 3 oz.)
2 cups cooked, shredded chicken
1/2 cup cilantro, chopped
2 Tbsp fresh mint, chopped
2 Tbsp peanuts, chopped
Vinaigrette:
2 Tbsp fish sauce
Juice of one lime, fresh-squeezed
2 Tbsp honey
1 Tbsp low-sodium soy sauce
In a large bowl, toss lettuce, pepper, carrot, cucumber, onion and sprouts. Divide among four plates. Top each with rice noodles and chicken. Garnish with cilantro, mint, and peanuts. Whisk vinaigrette ingredients until emulsified. Drizzle and serve.
i like the looks of that salad make that when i come up---poppie
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