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Because I’m often preparing two different dinners in an evening, I like when that adult dinner can be a “one-dish meal.” It makes it easier when one dressing can be the flavoring for a protein, veggie, and side dish. Hence we turn to this Thai Chicken Salad. While the kids are having something else, I can prepare a great “adult” meal in one bowl. This is also great with salmon; however, I gave you fish two weeks in a row so I think you want something else this week. Note that if you’re using peanut butter instead of peanut butter powder (the low-fat alternative), you may need to add water to achieve the right consistency for the dressing. Yield: Serves 2 as a dinner, 4-6 as a side salad
5 ounces greens
1/2 cup edamame (bonus protein!)
3 carrots, julienned
2 cups red cabbage
4 ounces whole wheat spaghetti, prepared according to package instructions
1 pound boneless, skinless chicken breast, cut into nuggets (thinly sliced also works, as does baby chicken)
3 cubes Gefen Frozen Ginger
2 tablespoons Glicks Soy Sauce
1 teaspoon salt
2 to 3 tablespoons oil
sesame seeds, for sprinkling
6 to 7 tablespoons peanut butter powder
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons Glicks Soy Sauce
2 tablespoons rice vinegar
2 teaspoons sugar or sweetener
juice of 1 lime
1 tablespoon Gefen Sesame Oil
Toss salad ingredients in a large bowl. Whisk together dressing ingredients.
Toss chicken with ginger and soy sauce, and season with salt. Heat a sauté pan with oil. Add chicken and cook for three to four minutes on each side (depending on the thickness of your chicken). (If you’re using fish, it can simply be baked.)
Toss salad (including the pasta) with some of the dressing. Add chicken on top. Drizzle with remaining dressing and sprinkle with sesame seeds.
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Is there a way to do it without the peanut butter powder?