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August 08, 2013 - 2 Comments

 

Well I haven’t been feeling 100% lately. It’s a mix of things really, but I definitely feel a sinus infection coming on. =( As a result, the last thing I feel like doing is cooking. I knew that last night’s dinner had to be something simple. Something simple enough, that Zach could take the brunt of the work and run with it =). Peanut butter is just one of those ingredients that graces many shelves of our pantry. You name it, we’ve got it. From your ordinary creamy peanut butters, to hazelnut to almond and chocolate, I alway keep a pretty good stock of the stuff. I really think it’s one of the best foods ever to be “invented.” I was craving a chicken salad, and with so much leftover chicken breast hanging out in the fridge, I knew I had to make something different. We go through chicken salads pretty quickly, and I make it a lot. I’m always trying to find new and creative ways to put a spin on it. Who knows if you can really call this a TRUE Thai-style chicken salad, but the flavors are most certainly there. With each and every bite, I think “Thai.” This chicken salad is made up of a ton of veggies, herbs and an absolutely fantastic peanut sauce. The beer pairing is insane. These two were just meant to be together. Trust me.

 

 

 

 

 

 

Words of “Wisdom:”

1. Just like many of the recipes I’ve been whipping up lately, this one is one that you can certainly get creative with. Chicken salad is just a blank slate. I like this one in particular because it’s so different. It does not lack in flavor and it really has some great spice. It’s simple, easy and perfect for lunch or dinner!

2. This recipe is a great use of leftovers. The next time you are cooking up some chicken breast, throw two more into the mix. I always keep a couple in the fridge for things like chicken salad and sandwiches. It’s cheap and really spices up your lunches. I like to cook it in the crock pot on low heat. Just lay it on a bed of onions, carrots and about a cup of chicken broth.

3. Our recipe is a little spicy. We used jalapeño and cayenne. The jalapeño isn’t 100% necessary and the salad will taste just as good without it. Also, don’t be scared of fish sauce. I know it sounds scary, but it’s a great tool to always have stocked in your pantry. It’s great for thai-style foods and your ordinary stir-fry.

4. This chicken salad is great on a bed of greens or on a baguette…or both!

We have paired with Rogue’s Voodoo Doughnut Bacon Maple Ale before, and guess what…they’ve release another one! This time they bring peanut butter, banana and chocolate into the mix. It goes by the name of Rogue’s Voodoo Chocolate Peanut Butter Banana Ale, and I know it sounds just a little bit unconventional. You will be surprised at how well this brew pairs with this chicken salad, but trust me, it totally works. Don’t knock it till you try it!

That’s all for today folks! I see another cup of tea and the comfort of my bed in the very near future =). Have a great day!

 

 

 

Thai-Style Chicken Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 6

Thai-Style Chicken Salad

Chicken salads are so simple to make, and they go a long way! Spice up your next chicken salad with this thai-style version!

Ingredients

    FOR THE SALAD
  • 2 chicken breasts, fully cooked and shredded or chopped
  • 3 large carrots, sliced thin
  • 1 large cucumber, diced
  • 1/4 cup cilantro, chopped
  • 1 jalapeño pepper, seeds and stem removed, minced
  • 1/2 cup cashews, roasted and salted
  • baguette, for sandwiches (optional)
  • FOR THE DRESSING
  • 1/4 cup mayo
  • 1/4 cup peanut butter, creamy
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon fish sauce
  • salt
  • pepper
  • 1 teaspoon ground cayenne pepper

Instructions

  • In a large bowl, combine the cooked chicken breast, carrots, cucumber, cilantro, jalapeño and cashews. Toss to combine and set aside.
  • For the dressing, in a small bowl, whisk together the mayo, peanut butter, apple cider vinegar, honey, fish sauce, a dash of salt and pepper, and ground cayenne pepper.
  • Fold the dressing into the salad and stir to combine. Serve by itself or on a baguette. Will keep for 2-3 days in the refrigerator.

Notes

Hardware: * Large Bowl * Small Bowl * Whisk * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board *

http://www.cookingandbeer.com/2013/08/thai-style-chicken-salad/