Asian Salad with Snow Peas, Cukes and Pepper


My snow peas are still in abundance. Here is a another good recipe.

Keep eating those fresh garden vegetables our season in Minnesota flies by!

Leftover Chicken Salad with Snow Peas, Cucumbers, Red Bell Pepper, and Thai Basil
(Makes 3-4 salads)

For each salad:
1 cup leftover chicken, shredded or chopped into bite-size pieces
1 cup chopped romaine lettuce
1 cucumber, chopped
1/2 cup snow peas, each sliced into 3-4 pieces
1/4 cup slivered red bell pepper
1/4 cup chopped Thai basil (or you could use cilantro, mint, or regular basil)
1 T chopped peanuts
salt to taste

Dressing:
1/4 cup peanut oil
2 T rice vinegar (not seasoned rice vinegar, which contains sugar)
2 T soy sauce (I use Kikkoman)
1 tsp. raw sugar or agave nectar (or to your taste)
1/2 tsp. Asian sesame oil
1/2 tsp. ground ginger or ginger puree (can also use finely grated fresh ginger)
2 T peanut butter
1/2 tsp. Thai red curry paste (or use your favorite hot sauce)

Combine dressing ingredients in food processor, mini-processor or blender and mix until well combined. Taste to see if you want to add more sweetness or hotness.

 

Before you start chopping salad veggies, for each salad you’re making combine 1 cup chicken with 1-2 tablespoon dressing and let chicken soak in the dressing while you chop other ingredients. Chop lettuce, cucumber, snow peas, red pepper and basil and combine. Toss vegetable and herb mixture with 1-2 tablespoons more dressing and then gently mix in chicken mixture. Serve topped with chopped peanuts and additional Thai basil if desired.
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