I was supposed to go out to dinner last night, for Thai food, with two special girlfriends. I cherish those women, and I had been daydreaming about it all week, and had already picked out what I was going to order. Chicken Satay and spring rolls. Well, life had different plans for me, and I ended up staying home with my husband. Thai had to be on the menu, though, and I made do with odds & ends in the fridge and a packet of Justin’s peanut butter. It was Thai Chicken Salad for us, and it was like a little plate of sunshine!
We had a leftover half of a green cabbage, some shredded purple cabbage, a little romaine lettuce, a few unsalted, raw peanuts, and some shredded carrots. I combined it with poached chicken, canned mandarin oranges, (next time I’ll use fresh clementines or fresh pineapple,) black sesame seeds and red pepper flakes. But it was the Thai Peanut Salad dressing that pulled it all together.
Thai Peanut Dressing/Sauce
Ingredients
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1 Tbsp red curry paste
- 1 package 1.15 oz. “Squeeze Pack” of Justin’s Classic Peanut Butter
- 1/8 tsp chili powder
- 1/8 tsp cayenne powder
- 3 tsp lime juice
- 3/4 cup unsweetened light coconut milk
- 1/2 cup water
Instructions
- Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook about 1 minute.
- Add the red curry paste, and stir for 1 minute more.
- Whisk in the peanut butter, chili powder, cayenne pepper, water, and coconut milk.
- Bring to a simmer, whisking occasionally, until the sauce is thick and smooth.
Nutrition
I never got a photograph of just the sauce in the pan, but just imagine a pan of creamy, dreamy, butterscotch-colored amazingness. Yep, it was that good!
Thai Chicken Salad
Ingredients
- 16 ounces raw chicken breast
- 1 clove garlic, minced
- 1.5 cups shredded green cabbage
- 1½ cups shredded purple cabbage
- ½ cup shredded carrots
- 1.5 cups torn romaine leaves
- ½ cup diced scallions
- ¼ cup raw, unsalted peanuts
- ½ cup clementine orange segments
- 1 Tbsp red pepper flakes
- 1 Tbsp black sesame seeds
- 1 Justin’s peanut butter packet
- 1 tsp sesame oil
- 1 Tbsp red curry paste
- ⅛ tsp chili powder
- 3 Tbsp lime juice
- ¾ cup unsweetened light coconut milk
- ½ cup water
Instructions
- Make the sauce: Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, chili powder, cayenne pepper, water, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce is thick and smooth. Transfer to a bowl and let sauce come to room temperature.
- To poach chicken: Fill a large saucepan halfway with water. Once the water is boiling, add the 4 chicken breasts. Bring back to a boil, and turn down heat to a simmer. Cover, and simmer 10-15 minutes until chicken is cooked and no longer pink inside. Rinse chicken under cool water to remove any foam.
- In a large bowl, combine cabbages, torn lettuce, carrots, scallions, peanuts, black sesame seeds, clementine segments, and crushed red pepper, (which can be omitted if less heat is desired.) Stir well.
- Add cooled, diced chicken and Thai Peanut Dressing/Sauce. Stir well again and serve.
Nutrition
