Thai Chicken Salad with Peanut Dressing

By: Jessica Ivaska | September 12 2010
Posted in Recipes - Seattle Recipes

Salad Ingredients:

2 teaspoons sesame oil
3/4 fresh, minced ginger (1/2 teaspoon dried)
1 large garlic clove, minced
1 tablespoon peanut butter
1 tablespoon dry-roasted peanuts, crushed
1 chicken breast, chopped (Draper Valley is organic and local)
1 1/2 cups spinach, washed and torn
1 1/2 cups romaine lettuce, washed and torn
1/3 cup red bell pepper, chopped
1/4 cup carrots, chopped
1/3 cup cucumber, sliced in rounds and quartered
2 green onions, sliced
1 ounces of rice sticks, prepared as directed (Golden Pak is a local distributor)

Directions:
Heat sesame oil over medium high heat in a skillet
Add garlic and sauté for about 1 minute
Add chicken, ginger and peanut butter, cook until chicken is no longer pink
In a large bowl toss the spinach and romaine together to mix
Layer on the bell pepper, carrots, cucumber and green onions
Add the prepared rice noodles
Put cooked chicken directly on the rice noodles, sprinkle with cilantro and dry roasted peanuts
Top it off with this dressing and dig in.