RECIPE OF THE WEEK 7/9/16
This is an excellent and different kind of chicken salad using Thai flavors and spices, cabbage, mango, and peanuts! The Thai Curry Blend and the Chili Bird's Eye spice are used in both the marinade for the chicken and in the dressing for this salad. The results are wonderful herbs and spices that come together beautifully and make for a salad that is bursting with flavors. It is an easy to prepare salad that makes a great summertime meal. Delicious, delicious!!
Ingredients:
For the Marinade:
1 Tblspn Brown Sugar
2 Tblspns Soy Sauce
Juice of 1 fresh lime
1/4 tsp Chili Bird's Eye Spice
1 Tblspn Oil
1 tsp Thai Curry Blend
For The Salad:
3 Chicken Breasts (boneless and skinned) - marinated and cooked
2 cups Shredded Cabbage (white or green)
1 1/2 cups Shredded Carrots
1 1/2 cups Shredded Mango
1/2 cup Chopped Fresh Cilantro or Parsley
1/2 cup Chopped Green Onions
1/2 cup Chopped Peanuts
For the Dressing (combine all of the following and whisk until smooth):
2 tsp Thai Curry Blend
2 minced garlic cloves
1/4 tsp Chili Bird's Eye Spice
2 Tblspns Soy Sauce
1/2 tsp Fish Sauce
2 Tblspns Rice Vinegar
2 Tblspns Sugar
1 Tblspn Fresh Lime Juice
1 Tblspn Oil
1/4 cup Peanut Butter
1/4 cup Water
Directions: Mix all of the Marinade ingredients together and then marinade the chicken in this sauce for about 4 hours.
Cook the marinated chicken in a fry pan with just a little oil, until done. Using a fork, shred each cooked chicken breast. Place the cabbage, carrots, mango, cilantro, onions, and shredded chicken in a large salad bowl. Make the dressing and pour it over the items in the salad bowl. Toss the salad and then sprinkle the top with the chopped peanuts and serve. This salad should be served cold and leftovers can be refrigerated and served the next day (it is even more flavorful the next day).
