Thai Chicken Salad

When I was a kid, Earls Restaurant had a “Thai Chicken Salad” on its menu and it was a favourite of my parents. After several years, I can’t remember exactly when, since I was quite young, they removed it from their menu! Soon after my mom started whipping up her own version for us all to enjoy at home and its become a family favourite. The way we serve it, it’s practically a pasta dish, and not a salad but it is so fantastic it is not to be missed.

This a perfect summer meal salad, but honestly it’s great any time of year. Now since this is my easy weeknight jam I usually don’t make my own peanut sauce! I have in the past but the President’s Choice Memories of Szechwan or SAN J Gluten-free peanut sauce are very good! I also have used rice noodles in the past (an easy swap for a gluten free option), but prefer it with the smallest spaghettini noodles you can find. And if you really don’t want to cook, it works great with a rotisserie chicken from the store instead of barbecue chicken or baked chicken.

My kids like peanut sauce so they are happy to eat a deconstructed version of the salad for dinner, but if your kids don’t like spice it’s easy to serve them the chicken, peanuts, and veggies. If your family loves this as much as mine it will be on high rotation.

Thai Chicken Salad

Serves 4

• 1 package of the smallest spaghettini
• 3-4 chicken breasts
• 1 large head or 2 small heads of romaine lettuce
• I bottle of peanut sauce(you will probably use 1/2 at least)
• 1 cup of plain peanuts
• 1/2 of a red onion finely chopped(optional)
• 1 cup of shredded carrot(optional)

Start boiling water in a large pot on the stove. Cook the pasta as directed. Once throughly drained. Add some peanut sauce, about 1/4 of the bottle but to taste, as different sauces vary in the amount of spice. If you prefer you can make the noodles ahead and store in the fridge. They can be served cold or warm in the salad. I like them cooled to room temperature best.

Season the chicken breasts with salt and pepper and cook in your preferred method. I usually grill them or bake them (400 degrees for 20-25 minutes), but precooked or rotisserie chicken will work as well. Once cooked and cooled cut into strips.

Chop the romaine lettuce into bite sized chunks and clean and dry.

On a large dinner plate, layer the lettuce, then seasoned noodles, red onion, peanuts, shredded carrot, then chicken. I always layer the ingredients in the above order but it doesn’t really matter. Drizzle with more peanut sauce and serve! Enjoy!

Jess