Thai Chicken Salad

By Hester

Ingredients

• 2 pounds boneless, skinless chicken breasts, grilled
• 4 cups romaine lettuce, shredded
• 2 cups bean sprouts
• 1/2 cup dry roasted peanuts, chopped
• 2 cups linguini, cooked
• PEANUT SAUCE
• 1/4 cup soy sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons brown sugar, packed
• 2 tablespoons sesame oil
• 1 tablespoon vinegar
• 1 tablespoon ginger root, grated
• 1 clove garlic, crushed
• dash cayenne pepper, optional
• Thai Marinade
• 4 Tbsp soy sauce
• 1 Tbsp fish sauce
• 2 Tbsp palm sugar
• 1 Tbsp dark soy sauce
• 8 tbsp water
• 4 heads garlic (30-40) cloves
• 2 stalks lemon grass
• 2.5 Tbsp peppercorns

Details

Servings 8

Preparation

Step 1

Prepare peanut sauce in blender; set aside.

On each plate place in order given; lettuce, bean sprouts, cooked linguine, chicken and peanuts.

Pour peanut sauce over each salad.

Marinate Chicken
Peel about 4 bulbs of garlic.
Thinly slice 2 stalks lemon grass.
Pound everything using a mortar & pestle or food processor. Add small amounts of garlic, lemongrass an peppercorns and pound until the oils come out and you have a coarse paste.

Put the pounded marinade ingredients in a mixing bowl, stir adding 4 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp fish sauce and 2 Tbsp Palm sugar. Mix everything while adding 8 Tbsp water.

Marinate chicken overnight or at least a couple of hours.