"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Thai Peanut Chicken Salad Recipe

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This recipe for Thai Peanut Chicken Salad, by , is from The Beavers Family Cookbook 2007 , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Reynolds Beavers
Added: Sunday, October 14, 2007


8 Chicken Breasts
Extra Virgin Olive Oil
Salt & Pepper
1 Pound Asparagus, ends removed, cut into thirds diagonally
2 Red Bell Peppers, seeded
4 Whole Scallions sliced diagonally
2 TBSP white sesame seeds, toasted (swirl over medium heat ‘til golden)
1 Cup chopped peanuts (or more) (put in plastic bag and bang with your shoe)

DRESSING: (Add all ingredients into blender and mix)
¾ cup vegetable oil
¼ cup apple cider vinegar
1/3 cup soy sauce
3 TBSP dark sesame oil
1 TBSP honey
2 cloves garlic, minced
1 tsp fresh ginger, peeled and grated
½ cup smooth peanut butter
2 tsp salt
1 tsp pepper

Preheat oven to 350. Place chicken breast on a sheet pan and rub with olive oil. Sprinkle with salt and pepper and roast 35-40 minutes until just cooked. Set aside until cool, cut into strips. In a pot of boiling water, blanch asparagus 3-5 minutes until crisp and tender. Plunge into cold water and drain. Combine chicken, asparagus and pepper strips in a large bowl and toss with dressing. Add scallions and sesame seeds. Serve cold or at room temperature. Makes twelve servings.

MARY JANE’S ADAPTATION (stolen from Lucky 32)
I only cook as many breasts as people I am serving so everybody gets one. I double the recipe for the dressing because it keeps like a charm for a month. Make on each person’s plate or in an individual pasta bowl is best! Serve over torn up lettuce (any kind--I love romaine the kids love iceberg). Then cook and let cool spaghetti. (I use the left over pasta from the night before for just the two of us). I toss some (add a little and then taste it and see if you need more) dressing into the pasta, add veggies (I leave out asparagus Harold and the kids hate it) and sesame seeds, and ½ of the chopped peanuts and toss again. Then put the pasta/veggie mixture on top of the lettuce. Then sprinkle some peanuts (the more the better) on top of the pasta. Then add the strips of chicken on top of the pasta which is on top of the lettuce (do it pretty). I serve it with extra dressing on the side to dip your chicken and put on your lettuce.




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