Chicken Mango Salad

This is  great summer salad that's easy, tasty and good for you too.

This is great summer salad that’s easy, tasty and good for you too.

Chicken and Mango Salad

Salad

3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds

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Dressing

1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)

 Directions
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Sesame Orange Chicken Skewers

Chicken Skewers

Sesame-Orange Chicken Skewers                        6 servings

1 – 1 1/2 lbs. of boneless skinless chicken breasts
1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup sesame oil
1/4 cup orange juice
2 T. drained mandarin orange segments
3 green onions, sliced (including about 1/2 the green part)
1 tsp. toasted sesame seeds
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)

Directions

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Thai Lettuce Wrap

Fresh and Spicy

Fresh and Spicy

Thai Lettuce Wrap

.    2 pounds ground pork
.    2 garlic cloves, minced
.    2 small shallots, minced
.    1 large jalapeño, seeded & minced, plus sliced jalapeño for garnish
.    Juice of 1 lime, plus lime wedges, for serving
.    2 tablespoons Asian fish sauce
.    1 teaspoon light brown sugar
.    1 teaspoon Sriracha (chile sauce), plus more for serving
.    1 tablespoon vegetable oil
.    1/2 cup chopped cilantro
.    1/2 cup chopped mint
.    1/2 cup chopped basil
Salt and freshly ground pepper
.    1 cup chopped salted peanuts
1 large head Boston or other leafy lettuce, separated into leaves

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Lazy Dog Spicy Thai Chicken Salad

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Lazy Dog’s Spicy Thai Chicken Salad

Yield: 4 servings

Thai Peanut Dressing

2 tablespoons soy sauce
1/4 cup fresh lime juice
1/2 cup granulated sugar
1/2 cup white wine vinegar
1 tablespoon chopped fresh garlic
4 tablespoons sambal chili paste, see cook’s notes
1/4 cup peanut butter, creamy or chunky

Salad

12 ounces cooked chicken breast, shredded (approximately 2 cups)
1 cup Thai Peanut Dressing, see cook’s notes
1 cup shredded carrots
1/2 cup shredded red cabbage
1 cup red bell peppers, cut julienne (1/16-by-1/16-by-3 inches), plus additional for garnish
1/4 cup peanuts, finely chopped
2 cups hothouse cucumber cut into 3/4-inch chunks
1/2 cup chopped cilantro
1/2 cup small mint leaves without steams
8 cups shredded napa cabbage

Cook’s notes: Sambal chili paste is sold in many supermarkets in the Asian specialty section. If the label simply says chili paste or chili paste with garlic, that is fine too. The recipe for the dressing makes enough for 4 to 6 servings. Leftover dressing can be refrigerated for up to 4 days and used to dress salads or grilled poultry or pork. Continue reading

Spicy Chicken Thai Noodle Salad

This is always a crowd pleaser

This is always a crowd pleaser

Spicy Thai Noodle Salad

INGREDIENTS

3-4 cups oven-roasted chicken, shredded (as a short cut, pickup from the grocery store on the way home)
1/4 cup sesame oil
1/4 cup soy sauce
2 T sugar
2 T hot chili oil
2 T  balsamic vinegar
1 lb. package spaghetti
1/2 cup sesame seeds, toasted
1 cup green onions, thinly sliced on the diagonal, for garnish

 INSTRUCTIONS

Shred the chicken and set aside.  In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil and vinegar.  Cook spaghetti, drain, rinse with cold water and drain again.  With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated.  Add the chicken and toss again.  Add seeds and continue folding dressing through the pasta and chicken.  Transfer to a shallow platter, top with green onions and serve at room temperature.  Great for a backyard barbecue.  This dish keeps well for up to two days, but add the green onions only shortly before serving.

Enjoy!

Adapted from my dear friend, Heather Boyd

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Best Orange Chicken ever!

CHINESE ORANGE CHICKEN

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 4 servings

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My kids and hubby both give this one two thumbs up!

 

INGREDIENTS

 

1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks

1 cup 2 tablespoons cornstarch, divided

2 large eggs, beaten

3/4 cup vegetable oil

2 teaspoons sesame seeds

2-3 green onions, thinly sliced

 

FOR THE MARINADE

1 cup chicken broth

1/2 cup freshly squeezed orange juice

1/2 cup sugar

1/3 cup distilled white vinegar

1/4 cup soy sauce

2 cloves garlic, minced

1 tablespoon orange zest

1 1/2 teaspoons Sriracha, (or more, to taste)

1/2 teaspoon grated fresh ginger (or ¼ tsp. ground ginger)

1/4 teaspoon pepper

 

INSTRUCTIONS

 

To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Heat the remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Working with 2-3 pieces at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Tossed or drizzle chicken with the marinade, garnished with sesame seeds and green onion, if desired. Serve with white rice.

 

Adapted from Damn Delicious

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