So I made and we enjoyed Red Curry Chicken and Red Curry Chicken leftovers but what to do with the leftover-leftover chicken?? I of course opted for a good old standby, throw it on a salad. But the chicken was so good and distinctly flavored that I couldn’t just use any old dressing so I continued the Thai theme and made a lovely peanut dressing. Both Eammon and I really loved this dressing as it had just the right balance of sweet, salty, sour, savory and heat, this will definitely be a make again dressing and salad in our home.
leftover Red Curry Chicken, shredded
1 (12 oz) package of mixed baby salad greens
red, orange & yellow peppers, julienned
Vidalia onion chopped
Tomatoes, large dice
cucumber, sliced and quartered
fresh enoki mushrooms
1/4 cup smooth peanut butter
2 TBS. Whey Low Gold (or brown sugar)
1/3 cup water
1 TBS. soy sauce
1 TBS. sesame oil
1/4 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
1 lime, juiced
Place all the dressing ingredients in a blender or food processor and process until smooth.
Assemble the salad, top with chicken and avocado slices then drizzle on the dressing, easy peasy!