Thai Chicken Broccoli Linguine Salad Food

CHICKEN & BROCCOLI SLAW WITH SPEEDY THAI PEANUT SAUCE

Steps:

• In a small bowl, thoroughly combine all of the peanut sauce ingredients.** (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.) To a large bowl, add the broccoli slaw, chicken, and optional extras. Pour the sauce over top and toss to thoroughly coat. At this point, you may cover the salad and refrigerate until ready to eat. Sprinkle with the sunflower seeds or peanuts just before serving.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
• Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
• Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SPICY THAI PASTA SALAD

Steps:

• Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.
• Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.

CHICKEN AND BROCCOLI THAI CURRY

Steps:

• In a medium saucepan combine curry paste and coconut milk and heat.
• Just before boiling, reduce heat and simmer for 5 minutes.
• Add remaining ingredients and simmer for 10-15 minutes.
• Serve over freshly cooked rice.

THAI CHICKEN PASTA SALAD

Steps:

• In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.

THAI CHICKEN BROCCOLI SALAD

Steps:

• Cook pasta according to package directions. Drain; set aside.
• Spray large nonstick skillet with cooknig spray; heat over medium-high heat. Add chicken and minced,garlic clove; stir-fry 5 minutes or until chicken is no longer pink. remove chicken from skillet. Set aside.
• Add broccoli and cold water to skillet. Cook, covered, 2 minutes. Uncover; cook and stir 2 minutes or until broccoli is crips-tender. Remove broccoli from skillet. Combine pasta, chicken, broccoli, bell pepper and onions in large bowl.
• Blend peanut butter, hot water, soy sauce, oil, red pepper flakes and garlic powder in small bowl. Drizzle over pasta mixture; toss to coat. Top with peanuts before serving.

THAI BROCCOLI SALAD

Steps:

• Combine first nine ingredients and toss well with broccoli, cabbage, bean sprouts, cilantro and mint.
• Allow salad to marinate in refrigerator 1 to 2 hours.
• Before serving, top with peanuts, sesame seeds or bell peppers.

SHREDDED THAI CHICKEN SALAD

Steps:

• In large bowl, toss salad ingredients.
• In small bowl, beat dressing ingredients with wire whisk. Just before serving, drizzle dressing over salad; toss until evenly coated. Garnish with cilantro.

THAI CHICKEN AND BROCCOLI STIR-FRY

Steps:

• Heat 1 tbsp oil in wok over medium-high heat; add garlic, lemongrass, and chiles, heating until they become fragrant, then add chicken to wok.
• Stir-fry chicken 3-4 minutes, or until chicken is cooked through; remove from pan and set aside.
• Add another 1/2 tbsp oil to wok if needed; allow to heat and add broccoli florets, stir-frying for about 3-4 minutes or until broccoli is crisp-tender.
• Return chicken to pan with broccoli and stir well.
• Stir together peanut butter with chile sauce, galanga powder, and the juice of the half of lime until smooth; add to pan along with the fish sauce and blend well.
• Add chopped basil right at the end, stir well and serve (with steamed jasmine rice!).

SHREDDED THAI CHICKEN PASTA SALAD

Steps:

• Cook pasta as directed on box. Meanwhile in large bowl, stir together seasoning mix (from salad box), peanut butter, vinegar, soy sauce, oil, honey and Sriracha sauce with whisk or fork until blended.
• Drain pasta; rinse with cold water. Shake to drain well.
• Add drained pasta, chicken, broccoli and carrots to peanut butter mixture; toss to coat. Sprinkle with peanuts. Serve immediately, or cover and refrigerate until ready to serve.