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THE PAMPERED CHEF
THAI CHICKEN STIR-FRY SALAD RECIPE
DRESSING:
1 (1-inch) piece peeled fresh gingerroot, finely chopped
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
SALAD:
1 medium cucumber, scored, seeded and sliced
1 (6 ounce) package fresh baby spinach leaves
1 (12 ounce) package broccoli slaw mix
1 small red bell pepper, sliced into thin strips
CHICKEN MIXTURE:
1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
FOR DRESSING:
Finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.
FOR SALAD:
Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer . Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper in Simple Additions Large Bowl; refrigerate until ready to serve.
FOR CHICKEN MIXTURE:
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with oil using Kitchen Spritzer. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.
TO SERVE:
Toss salad with remaining dressing; top with chicken mixture and serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
VARIATION:
THAI CHICKEN STIR-FRY WITH RICE:
Omit salad ingredients. Prepare dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.
The Pampered Chef, Ltd., 2001
THE PAMPERED CHEF
THAI CHICKEN STIR-FRY SALAD RECIPE
DRESSING:
1 (1-inch) piece peeled fresh gingerroot, finely chopped
3/4 cup creamy poppy seed salad dressing
2 garlic cloves, pressed
SALAD:
1 medium cucumber, scored, seeded and sliced
1 (6 ounce) package fresh baby spinach leaves
1 (12 ounce) package broccoli slaw mix
1 small red bell pepper, sliced into thin strips
CHICKEN MIXTURE:
1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
FOR DRESSING:
Finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.
FOR SALAD:
Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer . Thinly slice cucumber; cut slices in half. Place spinach, slaw mix, cucumber and bell pepper in Simple Additions Large Bowl; refrigerate until ready to serve.
FOR CHICKEN MIXTURE:
Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Heat Stir-Fry Skillet over medium-high heat. Lightly spray skillet with oil using Kitchen Spritzer. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove from heat. Add basil, peanuts and 1/4 cup of the dressing; toss to coat.
TO SERVE:
Toss salad with remaining dressing; top with chicken mixture and serve immediately.
Yield: 8 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 12 g, Protein 16 g, Sodium 280 mg, Fiber 3 g
VARIATION:
THAI CHICKEN STIR-FRY WITH RICE:
Omit salad ingredients. Prepare dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.
The Pampered Chef, Ltd., 2001
MsgID: 0080603
Shared by: Chris, Nebraska
In reply to: ISO: Pampered Chef Ginger and Peanut Chicken ...
Board: Cooking Club at Recipelink.com
Shared by: Chris, Nebraska
In reply to: ISO: Pampered Chef Ginger and Peanut Chicken ...
Board: Cooking Club at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Pampered Chef Ginger and Peanut Chicken Salad |
Yvette Philadelphia, PA | |
2 | Recipe: The Pampered Chef Thai Chicken Stir-Fry Salad and Variation |
Chris, Nebraska | |
3 | Thank You: Pampered Chef Thai Chicken Stir-Fry Salad - Thanks for the recipe |
Yvette Philadelphia | |
4 | You're very welcome. Enjoy! (nt) |
Chris, Nebraska |
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