Recipe: Thai Chicken Salad (4)

I don't know what happened Eliana, hope these show up ! :-)

Joe

THAI CHICKEN SALAD
2/3 c. Italian dressing (Zesty)
3 tbsp. sugar
3 tbsp. creamy peanut butter
1 tbsp. soy sauce
1 tsp. crushed red pepper
1/2 lb. cooked, skinless chicken breast, cut in thin strips
1/4 lb. cheese spread, cut in 1/2" cubes
1/2 c. julienned carrots
1/2 c. julienned pepper (green or red)
1/4 c. chopped roasted peanuts
Stir together dressing, sugar, peanut butter, soy sauce and crushed red pepper. Toss 1/2 cup dressing mixture with combined remaining ingredients. Serve in lettuce cups with remaining dressing. Garnish with green onion, if desired. 4 servings.

THAI CHICKEN SALAD
2 c. bite size cooked chicken pieces
1/4 c. salad oil
2 tbsp. peanut butter
4 tsp. soy sauce
4 tsp. vinegar
1 1/2 tsp. sugar
1/8 tsp. cayenne pepper
3 green onions, chopped
In large bowl, whisk oil, next 3 ingredients and 1 tablespoon water. Stir in green onions. Add chicken pieces and toss to coat with dressing. Serve on lettuce leaves. Makes 4 servings.

THAI CHICKEN SALAD
2 c. bite-size cooked chicken
1/3 c. salad oil
2 tbsp. peanut butter
4 tsp. soy sauce
4 tsp. cider vinegar
1 1/2 tsp. sugar
1/8 tsp. crushed red pepper
3 green onions
--Salad:--
1 bunch Romaine lettuce, torn into bite-size pieces
Fresh mint leaves, cut into small pieces
Handful of bean sprouts
1 cucumber, peeled and sliced
In large bowl, whisk salad oil, peanut butter, soy, vinegar, sugar, and red pepper plus 2 tablespoons water. Stir in green onions. Add chicken pieces and toss to coat with sauce. Serve on top of salad greens. Can be garnished with chopped toasted peanuts.

SPICY THAI CHICKEN SALAD
This super main dish salad tastes like favorite Thai restaurant fare. A sure-fire cure for wilting warm weather appetites, it teams chicken and vegetables with a peanut-ginger-cilantro dressing that takes its garden-fresh jalapeno "punch" from the world's greatest picante sauce. 1 lg. garlic clove, minced 1 tbsp. peanut or vegetable oil 3/4 c. Pace picante sauce 1 tbsp. soy sauce 2 tsp. finely shredded fresh ginger 2 c. shredded Romaine leaves 2 c. shredded spinach leaves 1 sm. cucumber, halved lengthwise, seeded and sliced (1 1/2 c.) 1/4 c. coarsely chopped cilantro 2 tbsp. creamy peanut butter 1 sm. red bell pepper, cut into short, thin strips (1 c.) 1/4 c. peanut halves (optional) Cook chicken and garlic in oil in 10 inch skillet over medium heat until chicken is no longer pink. Add 1/4 cup of the Pace picante sauce, soy sauce, and ginger; continue cooking 3 minutes or until chicken is cooked through. Chill mixture until cold, at least 2 hours. To serve: Combine Romaine and spinach; arrange on serving platter. Combine chicken mixture, cucumber, and cilantro. Whisk together remaining 1/2 cup Pace picante sauce and peanut butter. Toss with chicken mixture; arrange over lettuce mixture. Sprinkle red pepper around edges of chicken mixture; sprinkle center with peanuts, if desired. Serve with additional Pace picante sauce. Makes 4 to 6 servings.