Today is another salad. This one is a result of my latest seasoning discovery: Sriracha! You may have heard of this sauce before, as I had for years, but have you actually tried it? My husband, Mr. Balancing Act, took a trip to Lotte Plaza, our local Asian grocery in Ellicott City, and purchased a bottle of this Thai sweet and hot chili sauce for me. (While he was there, he also snagged a bag of unsweetened shredded coconut. Our closest grocery store, Weis, does not carry any unsweetened!) If you do not appreciate hot stuff, you'd better leave the Sriracha on the shelf. Or just use the tiniest drop. I, on the other hand, squirted liberal doses into my chicken salad as I love the flavor and the spiciness.
Thai Sweet and Spicy Chicken Salad:
For the dressing, start with one heaping tablespoon mayo (Hellmann's brand is my fave or use Greek yogurt) and add another tablespoon of yogurt or sour cream. Squirt in a little drop of Sriracha and stir well. Taste. Continue adding the Sriracha to your desired level of spiciness. Season with salt and pepper. Add some chopped green chives, purple chive blossoms, and cilantro leaves. Squeeze in a teaspoon of lime juice. Blend well.
Chop into bite-sized pieces:
1 large red pepper
1-2 cucumbers
10 baby carrots
10 yellow cherry tomatoes
1/4 head of purple cabbage
1 yellow mango, ripe
1 whole roasted chicken breast (12 oz.)
10 large roasted cashews
1 tablespoon unsweetened shredded coconut (to garnish)
Toss all chopped ingredients in the dressing to coat thoroughly. Scoop about one fourth of the chicken salad per person onto a bed of freshly washed spinach and lettuce, or your favorite greens. Sprinkle coconut over the top. Serves 4.
This salad would also work well with shrimp! Enjoy!
Thai Sweet and Spicy Chicken Salad:
For the dressing, start with one heaping tablespoon mayo (Hellmann's brand is my fave or use Greek yogurt) and add another tablespoon of yogurt or sour cream. Squirt in a little drop of Sriracha and stir well. Taste. Continue adding the Sriracha to your desired level of spiciness. Season with salt and pepper. Add some chopped green chives, purple chive blossoms, and cilantro leaves. Squeeze in a teaspoon of lime juice. Blend well.
Chop into bite-sized pieces:
1 large red pepper
1-2 cucumbers
10 baby carrots
10 yellow cherry tomatoes
1/4 head of purple cabbage
1 yellow mango, ripe
1 whole roasted chicken breast (12 oz.)
10 large roasted cashews
1 tablespoon unsweetened shredded coconut (to garnish)
Toss all chopped ingredients in the dressing to coat thoroughly. Scoop about one fourth of the chicken salad per person onto a bed of freshly washed spinach and lettuce, or your favorite greens. Sprinkle coconut over the top. Serves 4.
This salad would also work well with shrimp! Enjoy!
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