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Thai Peanut, and Curried Chicken Salad.

A culinary crowd pleaser.

By GrassFedSalmonPublished 3 years ago 3 min read
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Photo by Tamanna Rumee

Straight to the business here, this dish belongs on more menus. I won’t waist too much time and get straight to the recipes.

We’re going to make a salad with a Thai peanut dressing, and top it with the best curried chicken breast.

You with me?

Let’s start with the dressing. Blend the following ingredients until they are smooth.

Thai Peanut Sauce

2 1/2 c. Peanut Butter.

1 c. Rice Wine vinegar.

1 c. Lime Juice.

1 1/2 c. Olive Oil.

1 c. Honey.

1 c. Sambal.

1 c. Ground Ginger.

8 cloves garlic, chopped.

1/2 c. Tamari.

2 bunches picked cilantro chopped.

You may find yourself using this recipe for dips, marinades, or garnishes. All of which are encouraged. However, for this dish we will be simply rolling it into any mixed greens or any lettuce you have on hand.

You’re halfway done.

Again, combine these ingredients in a blender until smooth.

Curry Sauce

1, 1/2 cups Mango Chutney.

1 cup Toasted Curry Powder. (Simply put your curry powder in a dry pan and constantly move it with a spoon, it won’t take a minute and the flavor greatly intensifies)

3 Tablespoons Worcester Sauce.

4 cups Greek Yogurt.

200 grams Diced Dried Apricots.

200 grams Roasted Slivered Almonds.

This spread works on top of many proteins, I love it on chicken breast or pork tenderloin.

Now that we have our two sauces prepared, we are going to assemble the salad.

Grill a seasoned chicken breast and then slice.

Roll your greens in The Thai peanut sauce. Form into a ball and place into a bowl.

Spread your sliced chicken breast over your greens and then spoon your curry sauce liberally over top the chicken.

And your finished!

...unless...

You want to elevate this dish a few steps further with a couple of garnishes.

I like to add in some halved cherry tomatoes, the fresh acidity adds a nice balance, also color. I place these around the salad.

For texture, I like To flash fry some peanuts. Just 5 to 10 seconds in a very hot fryer is perfect. Season with salt while the oil on the nuts is still hot. I sprinkle these all over the top of the salad, they add a lovely crunch.

Finally, the thing that take this salad from just a delicious protein packed lunch to a restaurant quality entree is a nice, big, nest of tobacco fried onions on top.

The real trick to making deliciously crispy fried onions is the coating, the fryer, and how you drain them. Nothing is more unappetizing then soggy, greasy breaded onions.

Start by thinly slicing as many white onion strips as you want.

For the Tobacco Onion coating, combine...

2 cups All Purpose Flour.

1 Tablespoon Paprika.

2 Tablespoons Garlic, Granulated.

2 Tablespoons Dark Chili Powder.

3 Tablespoons Kosher Salt.

-Mix the flour with the spices.

-Get your thinly sliced onions slightly wet, and then shake off all excess water. Then toss the onion strips in the flour coating.

-Sift all of the excess flour off of your onions.

-Fry your onions in a clean oil that’s just over 400 degrees. Agitate the onions while they are in the oil to prevent them sticking. Fry until they are crispy and golden brown. This will take just under a minute.

-Spread your onions over paper towels and allow them to drain and cool. Once they have cooled, transfer them to a container, they will be good to serve for several days.

These fried onions pack a big punch of flavor and have a nice texture. I love them on this salad especially, but there really isn’t anything they don’t lend themselves to. It’s all about imagination.

Once you make these recipes a few times you’ll be off and running in all directions. Creativity is always rewarded in the culinary world. These articles, may be about specific dishes, but mostly they are about finding some inspiration for your own unique dishes.

I’ve worked with countless chefs who won’t share their recipes, even after years of dedicated service to them. I refuse to do this. The food world evolves too fast. So many new products, and cooking equipments, become available to home cooks and industry professionals everyday. I know I take inspiration anywhere I can get it. So, I would consider it totally lame to not share my favorite recipes with others.

(Only on Vocal though, you won’t find me writing anywhere else. Similarly, social media is not my table, no plugs here.)

Thank you for reading, and to the other creators out there in Feast...please keep it coming! I need seconds!

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About the Creator

GrassFedSalmon

Young chef from the Midwest writing recipies and cooking stories. My content’s only on Vocal. Please consider supporting by sharing anything you enjoy or by leaving a tip. It’s greatly appreciated! Thanks and enjoy!

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