I have been doing a little post-trip, detox, mini-diet this week and have been making a simple salad with just mixed greens, pre-grilled chicken breast (Tyson is the chef around here....I'm lazy!), won ton strips and sliced almonds for lunch almost every day.
the recipe has a bunch of yummy ingredients you can make it with, but the crowning jewel is really the dressing. I usually make a whole batch of the dressing just to have on hand.....
Here is the recipe from Sue May:
Thai Chicken Salad (Yum Gai)
From: Thai Cooking Made Easy (an awesome little cookbook from Singapore that I got for free at Goodwill)
Serves 4 to 6
2 cups water
1/4 teaspoon salt
3 chicken breasts (1lb in total)
1 medium tomato, cut into small wedges
1 medium red onion, thinly sliced
1 small cucumber, peeled (if desired), seeded and thinly sliced
2 green onions, cut lengthwise and then into 1-inch lengths
Handful of cilantro leaves
2 tablespoons roasted, unsalted peanuts, chopped
4 large lettuce leaves
My preferred additions:
Handful of holy basil leaves
Handful of mint leaves
1 tablespoon thinly sliced Thai red chile (any spicy pepper you have on hand will work. I have done this with jalapeno & habanero as well as the Thai green chiles...they all work with different heat levels) or 1 teaspoon ground chile (cayenne)
3 tablespoons freshly squeezed lime juice
3 tablespoons fish sauce
1 teaspoon sugar
1. Bring the water and salt to a boil in a saucepan over medium heat. Add chicken, reduce heat until just simmering and poach for about 15 minutes (until just cooked through). Remove chicken and set aside to cool. Shred the chicken along the grain into thin strips.
2. Combine the dressing ingredients in a small bowl and mix well.
3. In a large bowl, mix chicken with tomato, onion, cucumber, green onions, cilantro (and any other herbs you like) and peanuts. Pour the dressing over and mix well.
4. Line plate with lettuce leaves (or break them into pieces first before putting on plate) and top with the chicken salad mixture.