Sweet Love and Ginger

salad

Thai Ground Chicken Salad with Peanut Sauce

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Thai Ground Chicken Salad with Peanut Sauce
Everyone seems to be into these Thai lettuce wraps and what not, but lettuce wraps have never been my thing. I mean there’s only so much you can pack into a lettuce wrap before your lettuce is exploding all over the place.
Now I am a fan of messy food, usually the messier the better, but the ratio of the mess to food that actually makes it o my mouth needs to lean a certain way if you know what I mean. Why not just take all that goodness and plop it in a bowl, and eat it with a fork. It’s still messy but I get so much more into my mouth this way!
Thai Ground Chicken Salad with Peanut Sauce Recipe

It’s this line of thinking that got me to come up with this amazing recipe. It’s not just a Thai ground chicken salad, but it’s a Thai ground chicken salad on top of a loaded green salad and soaked in delicious peanut sauce.

Larb Gai

By the way, did you know that thai ground (or minced) chicken salad is a thing? Before researching this recipe (yep I’m  nerd) I had no idea, but it’s a traditional dish that’s usually served with sticky rice and it’s called Larb Gai. There that’s your piece of trivia for the day.

Back to the salad.
Seriously I could eat/talk about this thing all week.
I won’t torture you that way I’ll just give you the recipe.
A little note: make more peanut sauce than you think you will need. I promise it will end up on all kinds of things that you don’t expect, and you will run out before you are ready.
Thai Ground Chicken Salad with Peanut Sauce

 

Thai Ground Chicken Salad with Peanut Sauce
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 lb ground chicken
  • 1 teaspoon coconut oil
  • 1 small shallot, peeled and minced
  • 1/3 cup mint, chopped
  • 1/3 cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 ½ tablespoons fish sauce
  • 1 tablespoon rice flour
  • ½ teaspoon chili flakes
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 3 tablespoons soy sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon oil
  • ½ cup peanut butter
  • ¼ cup water
  • 1 cup shredded lettuce of choice
  • 1 cup shredded cabbage
  • 1 large carrot, julienned
  • 4 red, yellow or orange sweet peppers, julienned
  • ½ cup green onions, chopped
  • 1 cup frozen edamame, defrosted
  • ½ cup crispy wonton strips
Instructions
  1. Heat a oil in a large skillet over medium-high heat.
  2. Add the ground chicken and cook, crumbling it as you go until the chicken is cooked through, about 3-5 minutes.
  3. Add the shallots and cook for another minute. Remove from heat and add the lime juice, fish sauce, rice flour, and chili flakes tossing to combine. Set aside.
  4. In a medium sized mixing bowl whisk together the garlic powder, ginger, soy sauce, vinegar, lime juice, oil, peanut butter, and water. Adjust the seasonings and set aside.
  5. In a large bowl toss the lettuce, cabbage, carrot, peppers, onions, and edamame.
  6. Top with the cooled chicken mixture. Drizzle with peanut sauce and top with crispy wonton strips.
  7. Serve immediately.

Barbecue Grilled Chicken Salad

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I have a pretty huge obsession with barbeque, I mean who wouldn’t? It’s saucy, for one you can change it up however you like, a little sweeter, a bit more of a vinegar bite, or bring on the heat. Plus it’s super versatile. I mean you don’t just have to use it in conjunction with the grill. I have slathered it on grilled cheese, and even baked with it.
This time around I wanted to lighten it up with salad. I love salad, but Chuck isn’t as sold as I am on the stuff, and prefers somethingheartier, so most of the time our salads are pretty loaded down (example 1, 2, & 3) with an abundance of vegetables, cheeses, croutons, and meat sides, remember it’s all about compromise.
Barbecue Grilled Chicken Salad

I have been making this salad for years, and I’m sure that

it is nothing new to you guys after all, the concept is pretty basic. It’s getting the ratios down that takes time. I think I finally have it; the perfect balance of ingredients.
I personally think it’s so well balanced that dressing isn’t even necessary. There are so many flavorful, creamy components that it would be just overkill. However I know not everyone feels that way, so a light drizzle of olive oil might be in order.
Barbecue Grilled Chicken Salad

 

Barbecue Grilled Chicken Salad
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 1/2 cup BBQ Sauce
  • 3 Boneless, skinless chicken breasts
  • 3 cups chopped romaine lettuce
  • 3 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, chopped
  • 1 cup sliced carrots
  • 1/4 cup chopped red onion
  • 3/4 cup frozen corn, defrosted
  • 1 avocado, cut into 1 inch pieces
  • 1/3 cup blue cheese crumbles
Instructions
  1. Trim the chicken of fat and place in a covered bowl with about barbecue sauce to marinade, at least half an hour.
  2. Cook on a preheated grill for 4-5 minutes a side, or until the juices run clear, basting with sauce regularly.
  3. Meanwhile toss all vegetables together in a large bowl and top with avocado and blue cheese.
  4. When the chicken is done, and cooled cut it into bite size pieces and top the salad.
  5. Serve immediately with your choice of dressings.

Loaded Greek Salad

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Loaded Greek Salad
It’s Tuesday, and I’m posting because I was too busy recovering from bachelorette party shenanigans to put anything together for yesterday. I’m pretty sure that none of you noticed, but I still feel guilty enough to explain my reasons why.
So ok now that that is out of the way let get on with today’s post.
I was flipping through my previous posts, you know wondering at my own genius and taking note of a few things, when I realized that I never covered a recipe I meant to cover right after I did this post. It’s fitting because this is a great salad to help bounce back after a long weekend of champagne, rocking out, and too rich food.
This is one of my favorite salads to make at home. I love the bold colors, and different textures. If you want to up the protein add an egg, or some grilled chicken, but they aren’t necessary this is a super hearty salad that stands on its own for an awesome and easy summer meal.
Loaded Greek Salad
I think it’s pretty obvious that this one is clean and healthy, but it’s also packed with antioxidants and tons of nutrients. I paired it down to serve one, for ease, but it’s super easy to double.
Loaded Greek Salad
Prep time:
Total time:
Serves: Serves 1
Ingredients
  • 1 cup mixed baby lettuce
  • ½ cup baby arugula
  • A handful of cherry tomatoes
  • ½ a cucumber, sliced
  • 1 tbsp of red onion, chopped
  • 2 tbsp chopped fresh parsley
  • ½ cup of low sodium chickpeas, canned, drained
  • ¼ cup of kalamata olive, halved
  • 1 tbsp of low fat crumbled feta cheese
  • Salt & Pepper to taste
  • Light drizzle of balsamic vinegar
Instructions
  1. In a large bowl toss all ingredients together and serve
  2. immediately.

Since we are on the topic what’s your favorite hang over cure? I sure could have used some good ones this weekend.