Day 1 - Thai Chicken Salad

Today is my first blog. I'm not quite sure where this blog is going to go, but my goal is to post at least 1 food item a day & sewing projects as I get to them. So the past couple days I have been SO excited about strawberry season. I have been busy making strawberry jam. I would however like to share the dinner that I made tonight. It is my favorite go-to meal for get togethers. It is yummy as well as easy to make. (I did not get a picture of the finished product, because it was promptly devoured by my family.

Thai Chicken Salad, compliments of Pampered Chef

¾ cup creamy poppy seed salad dressing
2 cloves garlic, pressed
1 1 inch fresh gingerroot, grated & juiced
1 pkg fresh baby spinich
1 pkg broccoli slaw mix
1 cucumber, scored, seeded & sliced
1 sml red bell pepper, sliced into thin strips
1 lb chicken, flattened and cut into 1/2-inch cubes
¼ cup fresh basil leaves, snipped
¼ cup peanuts, chopped


Method:

For dressing, in a mixing bowl combine salad dressing and garlic. Grate gingerroot. gather gingerroot in hand and squeeze over bowl to release juice, discard flesh. Whisk until well blended and set aside.

For salad, place spinach, slaw mix, cucumber, and bell pepper in a large bowl, refrigerate until ready to serve.

For chicken mixture, heat skillet over med-high heat. Lightly spray with nonstick spray. Add chicken to skillet in a single layer. Cook without stirring 2 min or until chicken begins to brown. Stir-fry 2-3 min 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.


I hope you enjoy this meal. It is very yummy!!