Peanut Lime Mexican Medley Salad Food

CHICKEN SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
• Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
• Yield: approximately 3 1/2 cups

PEANUT-LIME NOODLE SALAD

Steps:

• In salted water, boil spaghetti noodles to al dente and set aside.
• Vinaigrette:.
• In a food processor, combine everything except the oil.
• Once combined, slowly drizzle in the oil until emulsified.
• Pour into a bowl and set for at least 1/2 hour for flavors to develop.
• Salad:.
• Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish).
• Toss all ingredients with just enough dressing to moisten and flavor the salad.
• Garnish with extra ingredients.
• Best served at room temperature or cold.

NOODLE SALAD WITH PEANUT-LIME VINAIGRETTE

Steps:

• To make dressing: In a food processor, process everything except the oil.
• Slowly drizzle in the oil until emulsified.
• Scrape into a bowl and wait for half an hour for the flavours to develop.
• To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
• Serve at room temperature.

NOODLE SALAD WITH POACHED CHICKEN AND PEANUT-LIME DRESSING

Steps:

• For the Poached Chicken:.
• Fill a large, deep pan with water and add the soy sauce, ginger, garlic, cilantro, lemongrass, salt and pepper and bring to a rolling simmer over medium heat.
• Add the chicken breasts and bring the liquid back to a boil. Cook for a few minutes, then remove from the heat, cover, and let stand for about 15 minutes, until the chicken is cooked through.
• Remove the chicken from the poaching liquid with a slotted spoon and set aside. Let cool and then shred with two forks. (Don't throw that liquid out! You've now got a beautiful broth - cover and bring to a rolling boil for at least 5 minutes (just in case) then strain and serve. Add chicken or any veggies you like.).
• For the Peanut-Lime Vinaigrette:.
• Put all ingredients in a blender or food processor and mix until fully combined and smooth. Set aside (can be made a few days in advance and stored in the refrigerator).
• For the Noodle Salad:.
• Meanwhile, put the rice noodles in a large heatproof bowl and pour boiling water over to cover. Allow to soak for 10 minutes, until the noodles are tender. Drain and rinse with cold water. Return to the bowl.
• Add the carrots, cilantro, mint, scallions, peanuts, shredded chicken, and half the peanut-lime vinaigrette and toss (alternately, substitute 4 cups shredded rotisserie chicken or sliced tofu, raw or cooked). Taste and add more vinaigrette as needed.

PEANUT-LIME VINAIGRETTE

Steps:

• Place all ingredients but the oil and salt in a food processor. Pulse until everything is combined.
• Drizzle in the oil with the processor on low.
• Scrape the sides of the bowl and chill for half hour before serving.
• Goes great on noodles or a light salad.