Chicken Salad with Spicy Peanut Dressing

As promised in my last post here is the recipe for the Chicken Salad. My brother found this recipe and we made it at my PC party. I have made it several times before and since, including this morning for our playgroup. As usual it was polished off very quickly. So here it is - I will give it to you as it is written and then I will tell you my revisions:

Dressing

1/2 cup canola oil

3 Tbsp smooth peanut butter

1/2 cup juice from 3-4 limes

2 Tbsp water

Table salt

3 small garlic coves, minced or pressed

2 tsps very finely grated ginger

2 Tbsp light brown sugar

1 1/2 tsps hot red pepper flakes

Salad

1/2 medium cucumber, peeled, seeded, and cut into 1 inch by 1/4 inch matchsticks

1 medium carrot, peeled and grated

4 scallions, white and green parts sliced thin

3 Tbsps minced fresh cilantro leaves

5 cups shredded roast chicken, room temperature

1/2 cup chopped roasted peanuts

1. Puree oil, peanut butter, lime juice, water, 1/4 tsp salt, garlic, ginger, brown sugar and red pepper flakes in blender until combined. Transfer to large bowl.

2. Add cucumber, carrot, scallions, and cilantro to vinaigrette, toss to combine. Add chicken and toss gently to combine. Let stand at room temperature for 15 minutes. Adjust seasoning with salt and sprinkle with peanuts. Serve immediately.

Now for my changes:

I used a little over 1/3 cup of olive or grapeseed oil

juice from 2 limes seemed to be plenty of lime

I used palm sugar instead of brown sugar

I have not used the red pepper flakes as I serve it to my children but imagine it would be very good if you like a little spice

I use a whole English cucumber or equivalant and 2 carrots. We decided we like it with more veggies and a little less chicken. I probably only use 2 cups of chicken.

The dressing makes way more than you need - I use about half the dressing even with revisions and then save the rest for a regular lunch salad the next day.

Today I knew that our hostess did not care for cilantro so I left it on the side for people to add if they liked.

You can roast your own chicken or a store bought roasted chicken for an even faster meal. I have done it both ways.

Lily's Fried Noodles

This recipe is from my friend Lily who is from Indonesia. She made these the other night at a cooking class and not all the directions were written down. I have tried to write it down as she did it. She cooks like I do - by taste and sight. I am going to attempt to make these on Tuesday so if there are changes I will post them. This recipe would make a large batch - unless you are cooking for a large family I would probably half it. The vegetable seasoning that is in the recipe is like bouillon but vegetable based. It is available in an Asian market - not sure if there is a product like that in regular grocery stores. The Kepac Mannis is only available in Asian groceries at least in our area. It would be best to make this in a wok or at least a very large frying pan.


2 pounds Yakisoba noodles (you can also use spaghetti noodles)
1/2 pound chicken, cubed and marinated in soy sauce and rice wine
1/2 pound raw shrimp, peeled and deveined
1/4 cup oil
3 eggs
1/2 pound napa cabbage, chopped
1/2 pound carrots, julienned
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 teaspoons vegetable seasoning
2 tablespoons Kecap Manis (sweet soy sauce)
4 green onions
bean sprouts


Marinate chicken in rice wine and soy sauce for a few minutes. Stir fry chicken; when the chicken changes color add carrots and saute for a few more minutes. Add shrimp. Make a hole in the middle of the food and break the eggs into the pan; when the whites begin to turn white stir them a little and let them cook. Add cabbage and continue to stir fry. Meanwhile heat noodles in microwave for 3 minutes (if you are using dry noodles - fix according to package directions and do not microwave - they just need to be warm already when they are added to the veggies) Add noodles and other ingredients. Continue stir frying until well blended and heated through.
If you add bean sprouts - you should not keep for leftovers. If you don't think that it will all be eaten and want to include bean sprouts; serve them on the side.