Thai Chicken Salad
I usually enjoy regular green salad with dressing from the fridge as much as the next person. But once in a while I get really bored with just the green lettuce and same old dressing. Tonight was one of those nights that I just couldn’t bring myself to have a plain salad…again. So, a delicious Thai chicken salad is what I had instead – it was a good choice!
2 pieces chicken breast
1/2 head of lettuce
1/8 cup chopped nuts
4 – 5 Tbsp. Thai peanut sauce
1 Tbsp. olive oil
Rinse and tear the lettuce into small pieces and set aside. Cut the chicken breast into bite sized pieces and brown in a pan with olive oil. If you aren’t starving and in a rush like me you can just cook the whole breast then slice it later. But I wanted to speed up the cooking time so small pieces it was.
When the chicken is nearly cooked and browned add in 2 Tbsp of Thai peanut sauce or marinade. Toss the chicken with the lettuce and chopped nuts. Add more sauce as necessary. To make that white squiggly garnish, throw some dried long rice noodles into a little oil. They will immediately puff up into what you see above. Be sure to stand back, sometimes the oil splatters a little.
Normally I would advise using chopped peanuts with this recipe. But since I didn’t have any on hand, I used macadamia nuts which worked out just fine. In fact, for my taste I think it tasted better than peanuts…but that’s just me.