Recipes For 2004

Thai Chicken Salad

Salad

2 skinned and boned chicken halves
3 oz. verminicelli, uncooked broken into pieces
4 cups torn romaine lettuce
2 cups thinly sliced Chinese cabbage
2 medium carrots, coarsely shredded
1 medium cucumber, thinly sliced
1 large red pepper, cut into strips
1/4 cup chopped fresh cilantro
Peanut-Ginger Dressing (to follow)
Chopped peanuts and sliced cucumbers for garnish (optional)
Procedure

Grill chicken 15-20 minutes or until done. Cut into thin strips. Combine chicken and 3 tbsps. of the Peanut-Ginger dressing, tossing to coat. Cover and chill 8 hours.
Cook vermicelli according to package directions and drain.
Combine the vermicelli and 3 tbsps. Peanut-Ginger dressing, tossing to coat. Cover and chill 8 hours.
Combine romaine and next 5 ingrdients, tossing well. Arrange on a serving platter. top with the vermicelli and chicken and sprinkle with the peanuts. Arrange cucumber slices around the vermicelli, if desired. Serve with the remaining dressing.

Peanut-Ginger Dressing

1/2 cup rice wine vinegar
2 cloves garlic
1/3 cup creamy peanut butter
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tbsps. apple cider vinegar
1 tbsp. honey
1 tbsp. molasses
1 tbsp. hot sauce
2 tsps peeled and grated ginger root
2 tsps soy sauce

Combine all ingredients in blender and process until smooth.

10 - 12 servings