Thai chicken salad

I’m back with a list of recipes, tips and random rantings to share.  It’s been a long time. Way too long.

But this last month has been so super busy that I couldn’t even find an inkling of time in my day to write other than what I have had to write for work.

It got so busy that last week my body finally gave up and gave me a big middle finger and had me on the couch all last week fighting some viral infection and fever. That sucked. You know I’m really sick when chocolate cake stays in the fridge for more than a day or two. That happened and my husband knew I truly wasn’t myself.

Here’s the quickest way to sum up my life in the last month or so:

New owner, new job outlook, more interviews, more stories.

Shower, shower, bachelorette, new sister, the most super fun wedding. Dancing machine, embarrassing my husband, too much wine.

Extra family time, baby shower, baby shower, new cousin, concerts, fair, foodie, Angels games, family dinners,  pool days.  And the biggest little surprise of all, a new nephew!! Check it: the precious new nephew, the beautiful new sister AND our other cutie patoot nephew/super hero  ———->

Annnnd done! I’m pretty sure I’ve left some things out It really has been a fantastic month but I’ve missed this little outlet of writing.
Anyway, this recipe I NEED to share because I swear you need it in your life.  A friend of mine had this served at her baby shower and it was so good I tracked it down for my cousin’s baby shower and it was a big hit! It’s actually perfect for those pot luck-type events. It’s easy to make, nice and light but super flavorful.
If I’m being honest, Rachel Ray kinda bugs me – I think it’s the way she talks –  but the chick can cook.


Tips: Use Siracha for the hot sauce and add extra! I also added extra lime. To save time I also just bought one of those ready-to-go whole chickens from Ralph’s. It worked wonderfully.

Rachel Ray’s Chicken Satay Salad


  • Salt
  • 1 pound whole wheat spaghetti
  • 1/3 cup peanut butter, softened
  • 2 tablespoons honey
  • 1/4 cup tamari (dark soy sauce)
  • Juice of 2 limes
  • 1 teaspoon hot pepper sauce (eyeball it)
  • 1 clove garlic, grated
  • 3 tablespoons vegetable oil (eyeball it)
  • 2 cups skinned and sliced rotisserie chicken
  • 1 cup packed fresh spinach, thinly sliced
  • 1/3 cup shredded carrots (a generous handful)
  • 4 scallions, thinly sliced on an angle
  • 1/4 cup chopped peanuts
  • 2 tablespoons chopped cilantro or parsley


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.
  2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
  3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

One thought on “Thai chicken salad

  1. Pingback: Thai chicken salad | The Two Betties | pobydarucec

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