Tuesday, December 12, 2006

Thai-Vietnamese Salad

This is just a classic salad, with your choice of fixins. Some suggested: bean sprouts, radishes, carrots, scallions, cucumber, tomatoes, red onion, mint, basil and nuts. But we'll be doing it cheap and basically dress our salad with whatever we have on hand! The real star player here is the dressing. Yes, it's another peanut butter-based sauce. The other option was to make a chili garlic sweet-hot dressing, which called for a little more pricy and "exotic" ingredients that I would never use again. So, being the p.b. lover and newfound penny-pincher, I opted for the satay dressing.

  • 1/4 c. soy sauce
  • 2 T. olive oil
  • salt and pepper to taste
  • 4 chicken breasts (enough for leftovers)
Peanut Dressing:
  • 3 T. vinegar (white/rice)
  • 1/2 c. apple juice concentrate
  • 3 T. peanut butter
  • 1/4 t. to 1/2 t. ginger powder
  • 1/2 t. cayenne pepper
  • 1/2 c. olive oil

1. Combine soy sauce and oil; add chicken, turn to coat and season; cook (grilling is preferred. Go GF!)
2. Prepare salad and dressing while chicken rests.
3. For peanut dressing, combine all ingredients but the oil in a blender; blend for 30 seconds, then stream in oil (keep the blender on!).
4. Cut chicken into diagonal strips and serve it all together.

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