Thai Chicken Salad

A great salad to bring along on a picnic or enjoy on early Fall boat outings. 

Serves 4

Ingredients:

2 chicken breast halves, each 1/2 lb.

Salt and freshly ground pepper, to taste

1/2 small head green cabbage

1/2 small head iceberg lettuce

1/2 cup unseasoned rice vinegar

3 Tbs. fish sauce

1/3 tsp. Asian sesame oil

2 tsp. sugar

2 Tbs. seeded and minced serrano chili

1 small avocado, pitted, peeled and finely diced

1/2 cup chopped fresh cilantro

Directions:

Preheat an oven to 350°F.

Place the chicken breast halves, skin side up, on a rack in a small roasting pan. Season with salt and pepper. Roast until the juices no longer run pink when the chicken is pierced to the bone with a knife, 30 to 35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut into 1/2-inch cubes.

Place the cabbage half on a cutting board and, using a large knife, slice across the cut side into the thinnest possible shreds. Measure out 2 cups; reserve any left over for another use. Cut and measure the lettuce in the same way. Set aside.

In a bowl, stir together the vinegar, fish sauce, sesame oil and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chili and toss to combine. Add the diced avocado and gently turn the salad to distribute evenly.

Divide the salad among 4 individual bowls or plates. Sprinkle with the cilantro and serve.

Serves 4.

Snow Peas And Chicken Green Curry

This is a perfect recipe for those of us who are trying to cut back and get in shape for the summer!

Made throughout Southeast Asia, curry paste usually includes fresh ingredients such as lemongrass, galangal, garlic, onions, green or red chilies, and cilantro. Green curry paste, called for in this recipe, is available at Asian markets and well-stocked grocery stores.

Serves 4


Ingredients:

1 1/2 Tbs. canola oil

1 tsp. Thai green curry paste

3 boneless, skinless chicken thighs or 1 boneless, skinless chicken breast,

thickly sliced crosswise

1/2 tsp. Asian fish sauce

1 cup light coconut milk

3 Tbs. low-sodium chicken broth

1/2 long green chili, seeded and minced

1/2 lb. snow peas, trimmed

1/2 lb. button mushrooms, thinly sliced

Steamed rice for serving

Directions:

In a large fry pan over medium-high heat, warm the oil. Add the curry paste and stir-fry for about 45 seconds. Add the chicken and stir-fry until opaque, 3 to 4 minutes. Add the fish sauce and a little coconut milk and stir to scrape up the browned bits. Add the remaining coconut milk, the broth and chili and cook, stirring, until the liquid is reduced to 2/3 cup, 6 to 7 minutes. Add the snow peas and mushrooms and cook for 1 to 2 minutes more.

Serve the curry hot over steamed rice.


Adapted from New Healthy Kitchen Series, Main Dishes, by Georgeanne Brennan (Simon & Schuster, 2006).
© 2012 Williams-Sonoma Inc. All Rights Reserved

Cold Sesame Noodles

This is something that can be prepared and served on the weekend, placed in plastic containers and enjoyed for lunch at the office the next day.  You can substitute broccoli for the snow peas and add leftover chicken or shrimp for a heartier salad.

I like to serve this also in the summer for lunch either at home or on the boat.

Ingredients

Serves 4

Coarse salt

1 pound spaghetti

8 ounces snow peas, slivered lengthwise

1 red bell pepper, cut into long thin strips

1/2 cup smooth peanut butter

2 cloves garlic

1 jalapeno pepper (seeds removed, if desired)

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

1/4 teaspoon salt

Directions


1.In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and bell pepper.

2.In a blender, puree peanut butter, garlic, jalapeno, soy sauce, vinegar, 1/3 cup warm water, sesame oil, and 1/4 teaspoon salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.


Martha Stewart Recipes