I am a newlywed on a budget, just trying to make healthy and inexpensive meals for my husband and I to enjoy. He eats a lot, so cost is a big factor. Though I work 3 jobs, I manage to find time 6 nights a week to cook a full dinner for us both. I am constantly looking for new recipes that are moderately healthy, taste great, and won't break the bank.

On the side, I also own a brownie business called Gersheybars. My passion and love for cooking started when I was just a small child, baking with my mom and grandmother. The brownie recipe has been passed down through 5 generations and I am thrilled to finally have an outlet to share them with everybody else. Friends and family have helped spread the word and made my business as successful as it is today.

Monday, June 15, 2009

Thai Chicken Salad

Chicken Ceaser Salad is a staple for us, at least once a week. Buy a bag of salad, grill some chicken, toss in some veggies, coat with Ceaser dressing. Simple! But this week, I decided to switch it up a bit. The local farm up the road had peas, fresh for picking. So we went over the weekend and picked a bucket full and they are delicious! I was inspired to make a Thai style chicken salad, using the peas, and some other fresh veggies, and some homemade ginger dressing. The dressing makes a fairly large batch, so make sure you have a big enough container nearby to store it.

  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 3/4 cup olive oil (we used sesame oil instead)
  • 1/3 cup rice vinegar
  • 1/2 cup soy sauce
  • 3 tablespoons honey
  • 1/4 cup water
  1. In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.
  • 2 chicken breasts, cut into chunks
  • 1 Tbsp sesame oil
  • 1/2 white onion, thinly sliced
  • 3 Tbsp soy sauce
  • garlic powder, to taste
  • 1 cup chopped broccoli
  • 1/4 cup sugar snap peas, trimmed and cut in half
  • 2 green onions, chopped
  • 1/4 cup sliced carrots
  • 3 Tbsp chopped peanuts
  • Lettuce
  1. Heat oil in pan over medium-high heat. Season chicken with garlic powder. Add chicken and white onions, cooking until almost done, approximately 5 minutes, stirring frequently.
  2. Add broccoli, peas and sliced carrots to pan, and cook an additional 2 minutes. Pour soy sauce over everything and toss to combine.
  3. Remove from heat when veggies are tender and chicken is cooked. Stir in chopped green onions. Allow mixture to cool about 8-10 minutes.
  4. Combine lettuce and chicken mixture in a large bowl and pour dressing over top, tossing to coat evenly. Sprinkle with chopped peanuts.

1 comment:

Joelen said...

What great flavors to give the standard chicken salad and new twist!