I had to share this amazingly delicious recipe that we tried out tonight! It’s a perfectly refreshing summer supper after a hot and humid day.
The quote that affirmed I should post this recipe was, “Wow. I’m not much of a salad guy but I would order this at a restaurant!”
Thai Stir Fry Chicken Salad
3/4 cup creamy poppy seed dressing
2 garlic cloves, pressed
1 1-inch unpeeled fresh ginger root, grated and juiced
1 package fresh baby spinach leaves
1 package broccoli slaw mix
1 medium cucumber, scored, seeded and sliced
1 small red bell pepper, sliced into thin strips
1 pound boneless, skinless chicken breasts, flattened and cut into cubes
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
- For dressing, in stainless mixing bowl, combine, salad dressing and garlic. Grate ginger root. Gather ginger root in your hand and squeeze over bowl to release juice. Whisk and set aside.
- For salad, place spinach, slaw mix, cucumber and bell pepper; refrigerate until ready to serve.
- For chicken mixture, heat stir fry or 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.
Hope you enjoy! What are your favorite summer suppers?