Chicken Salad with Spicy Peanut Vinaigrette, Thai Recipe

By tonya370

Ingredients

• 1 tsp coriander
• 1 tsp black pepper
• 1 tsp cumin seeds
• 4 crushed cardamon pods
• Juice of two limes
• 6 thai chilis
• 2 cups teriyaki sauce
• 1/4 cup minced gingerroot
• 1/4 cup tamarind paste
• 6 garlic cloves
• 1/4 cup creamy peanut butter
• 6 tablespoons rice vinegar
• 1/2 cup chopped fresh cilantro
• 3/4 cup peanut oil
• 2 cup short-grained rice
• 1 cup chopped broccoli
• 1 cup sliced carrots
• 6-8 long beans, cut into 1 inch pieces
• 12 asparagus spears, trimmed
• 1 red bell pepper, seeded and julienned
• 1 cup bean sprouts
• 3/4 pound cooked chicken, sliced
• 1/4 cup chopped peanuts
• 1/4 cup chopped cilantro

Preparation

Step 1

Toast first 4 ingredients until fragrant. Crush in mortar and pestle. Add lime juice, garlic and chills to mortar and crush into a paste.
Combine teriyaki sauce, ginger, tamarind paste, chili/garlic paste in a small saucepan and bring to a simmer over low heat. Stir well so tamarind paste is dissolved. Remove from heat and allow to cool before using. In a food processor, combine peanut butter, 6 tablespoons of the tamarind mixture, rice wine vinegar and cilantro. With the motor running, add peanut oil gradually, until combined. Set aside. Cook rice according to package directions; set aside to cool to room temperature.
Meanwhile, in a large pot of boiling water, blanch broccoli for 1 minute. Quickly remove from hot water and immerse in ice water; drain well. Repeat procedure with carrots, long beans and with asparagus (leave red pepper and bean sprouts raw). Drain all vegetables and pat dry with a towel. In a small bowl toss chicken in remaining tamarind mixture and allow to marinate for 5 to 10 minutes until you are ready to assemble. To assemble salad, divide rice among four plates. Divide and arrange vegetables and chicken around rice. Drizzle peanut vinaigrette over all and garnish with chopped peanuts and cilantro. *I prefer to combine all ingredients in a large bowl to serve.