This isn’t the prettiest chicken salad out there, but really what chicken salad is? This salad is really easy to throw together after a long day and is great warm or cold. You can go as gourmet or as instant as you like by using fresh chicken, fresh grated ginger and garlic, or canned chicken and dried spices, respectively. No matter how you do it (I’ve whipped up dozens of variations myself), this chicken salad packs a satisfyingly flavorful punch.
Recipe: Peanut Chicken Salad
- 3/4 lb Chicken, cubed
- 1 tbsp powdered ginger
- 1 tsp garlic powder or 1 clove fresh garlic, minced
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar
- dash of red pepper flakes
- 2-3 heaping tbs of peanut butter (crunchy or smooth!)
- green scallions, chopped (optional garnish)
- whole or crushed peanuts, or sunflower seeds (optional garnish for extra crunch)
- Marinate the chicken everything but the peanut butter for about 15 minutes.
- Heat a non-stick pan (non-stick will help with clean up later), with a bit of cooking spray for some extra non-stick action.
- Add chicken and any liquids from marination to the pan and allow to sit untouched (leave it where it falls!) for about 2 minutes. Then flip the pieces and stir a bit.
- Add the peanut butter. Stir as the peanut butter melts and allow to coat all of the chicken. If, after the peanut butter melts, the sauce is too thick, add a splash or two or lukewarm water. If the sauce is too thin, add more peanut butter.
- Take off heat when the chicken is completely cooked and the peanut butter has melted and formed a creamy sauce.
- Serve on a roll, in pita bread, in a warm tortilla as a wrap, or atop a fresh green salad using the extra sauce as dressing. Garnish with green scallions, extra red pepper flakes, or some whole or crushed peanuts or sunflower seeds.