Friday, August 1, 2014

FAMILY FAVORITES FRIDAY: Thai Chicken Stir-Fry Salad

This is an easy salad that we like and I demonstrate frequently at my Pampered Chef shows.  I get a lot of requests for this and even have people call me when they lose their recipe and need it again. 

The chicken mixture can be served over salad or rice and the leftovers make delicious wraps.







THAI CHICKEN STIR FRY SALAD

DRESSING:
1 (1-inch) piece peeled fresh gingerroot, finely chopped
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed

  In bowl, combine gingerroot, salad dressing and pressed garlic; whisk until well blended and set aside. 

 CHICKEN MIXTURE:
1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped


 Heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with oil using. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat. 

 SALAD:
 1 medium cucumber, scored, seeded and sliced
1 (6 ounce) package fresh baby spinach leaves
1 (12 ounce) package broccoli slaw mix
1 small red bell pepper, sliced into thin strips


Score cucumber lengthwise; remove seeds using a corer. Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper on large tray.  Toss with remaining salad dressing.  Top with chicken mixture.  Enjoy!


Yield: 8 servings

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