Wednesday, September 9, 2009
Oriental Chicken with "Peanut Sauce" Dressing
The first time I tasted a Thai Peanut Sauce, I loved it. If you don't love the peanut flavor, you can still make this dressing and it will be delicious -- just leave out the peanut butter.
For the salads put in each bowl:
Chopped lettuce (I like romaine)
1/4 c. drained Mandarin oranges
1 T. sliced almonds
1 T. chopped green onions
(Optional: sprinkle of chopped cilantro for garnish if you like it)Then on top of each salad place some sliced/diced chicken from a roasted chicken. Sam's had incredible bargains on these -- antibiotic free, big and plump and under $5.00.
Then, drizzle the following dressing on top of all:
Peanut Sauce Dressing
1/3 c. oil (I like olive oil)
2 T. rice vinegar (or other mild vinegar of your choice)
Juice from 1/2 fresh lime
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1 1/2 tablespoon honey
1 tablespoon Sweet Thai Chili sauce (If you don't have this, use 1 T. honey plus 1 minced clove garlic and dash hot sauce)
1 teaspoon peeled, grated fresh ginger
(I keep pieces of ginger in small Ziploc bag in freezer and just grate it frozen, into whatever dish I'm cooking)
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
1 t. salt
1/2 teaspoon black pepper
Stir with small whisk or fork until nice and smooth. Makes a great dipping sauce as well as dressing.
As you can see from these pics, I served these with 1/2 of those new sandwich rounds from Orowheat. (Just 50 calories and lots of fiber in each half.) I mixed a little whipped butter with a bit of garlic and parmesan cheese, spread on the sandwich rounds and placed face down in a skillet until browned and warm. Cut in 1/2 and served tucked into the salad.