Asian Chicken Salad

Submitted by: Jen Perkins McVicker
Loosely based on the Thai Chicken Salad recipe in the September 2007 issue of Bon Appetit, this salad has a super-yummy peanut butter-based dressing. It was pretty heavy on the garlic though, so I think I'd scale that back next time.

Serves: 2-3

Preparation time:
Cooking time:

Ingredients

2 roasted chicken breasts (I roast my chicken breasts - with skin & bone - at 400 with just some olive oil, salt & pepper, for about 40 minutes or so), shredded or diced into bite-size pieces
3 c coleslaw mix (shredded cabbage & carrot)
1/4 c chopped green onion
Thai Peanut Dressing (see below)
1/4 c chopped roasted, salted peanuts
1/4 c chopped cilantro
1/2 c crunchy fried Chow Mein noodles

Method

Toss together the chicken, coleslaw mix and green onion with enough of the dressing to get it moist (you'll probably have a ton of dressing left over). Top with peanuts and cilantro, and surround the salad with the crunchy Chow Mein noodles.


Thai Peanut Dressing (from Bon Appetit recipe)

4 large garlic cloves (I found the garlic to be a little overpowering, so you might want to scale back on this)
1/4 c soy sauce
1/3 c fresh lime juice
2 T sugar
1 T smooth peanut butter
2 t chopped fresh ginger (I used a microplane and grated mine)
1 1/4 t hot chili paste (such as sambal oelek)
1/4 c vegetable oil

Puree all ingredients in a blender. Mr Wonderful brought over his Magic Bullet, which is like a wee little blender, and I used that. It works great for prepping small amounts of food or making salad dressings.

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