- 3-4 Cloves Garlic
- 2 Lemons
- 2 Tablespoons White Wine Vinegar
- 1/2 Cup Mayonnaise (I like to use grapeseed vegonnaise)
1. Zest the lemons to get 1Tablespoon of lemon zest. Then cut the lemons in half.
2. Peel and finely mince the garlic.
3. Place the garlic in a small bowl with the vinegar.
4. Using a citrus squeezer, squeeze three of the lemon halves and add to the garlic and vinegar mixture.
5. Add the lemon zest.
6. Whisk in mayonnaise until well combined. Season with salt and pepper to taste.
I love this light and lemony dressing. It is delicious on a Caesar Salad made with either chicken or salmon. This makes enough for four meal-sized salads. Slice the remaining 1/2 lemon into wedges and place on side of each plate.
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
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
This is always a crowd pleaser
Spicy Thai Noodle Salad
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
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.
Adapted from my dear friend, Heather Boyd
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