Boise Living & Style

My beautiful and fabulously physically fit friend Jen just had her second baby recently and when I offered to bring over dinner, she requested the Asian noodle salad.  Knowing Jen like I do, she is a Asian Chicken Salad connoisseur, I opted to bring a salad version of this Thai delight.  This salad is so easy, fresh, flavorful, and travels well, that it should be included in everyone's recipe arsenal! 

Jessie's Thai Inspired Grilled Chicken Salad with Spicy Peanut Dressing

For the Dressing, in a food processor combine the following:
2 T Grated Ginger
1 Garlic clove, pressed
2-3 T Soy sauce
1 T Honey
2 tsp. Sesame Oil
1/4 C. Rice wine vinegar
3T. Smooth Peanut Butter
1/4 tsp. Salt
1/2 tsp. Pepper
2 tsp. Chili or pepper sauce (not the ketchup sauce, but can use red pepper flakes instead)

While running the processor, slowly drizzle in 1/2 cup of Canola Oil until it is all emulsified together.

For the salad, combine* the following:
Shredded cooked chicken (rotisserie or chicken that has been marinated (I use a sesame ginger marinade out of a bottle) and grilled)
1/2 head of Napa cabbage, shredded
1 head of Romaine lettuce, shredded
2 cups of spinach leaves
1/2 pkg of shredded carrots
1/2 pkg of shredded broccoli slaw
1/2 pkg sliced sugar snap peas
1/4 cup chopped cilantro leaves
1/4 cup chopped mint leaves
1/4 cup sliced green onion
1/2 cup slivered almonds, or peanuts

*To make this salad stretch over a few meals I keep the chicken, nuts, and dressing separate until serving.