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Anyone out there crazy about salad like I am? ........
................. if so, you're going to love this one - it's definitely one of my favorites! With tender chicken poached in a delicious coconut milk/ginger bath, beautiful, crunchy baby bok choy, velvety sweet mango, creamy avocado and a plethora of fresh herbs, it definitely takes a stand in my salad-hall-of-fame!
I think it's the bright, sweet-spicy dressing that takes this one right over the top. I've always been a big sucker for the Asian Salad at Panera Reataurant. Unintentionally, while tinkering around in the kitchen, I think I've come up with a dressing very similar to theirs. I enhanced it with tiny delicious bits of red bell pepper, ginger and minced cilantro. It's bright, fresh and well, .......just plain delightful. I can see that I will be keeping a jar of this delicious stuff in my fridge - it will make any combination of salad ingredients pop with vibrant flavor!
I've made the dressing twice now, the second time substituting Splenda for the sugar. I honestly couldn't tell a big difference, plus it saves a few calories and carbs. You could also replace the honey with agave nectar, which has a much lower glycemic index ) for you carb-watchers) but I haven't tried that yet.
The salad is delicious with or without the noodles. I piled it over linguini pasta yesterday and served it to guests on a large pretty platter with dressing on the side. It made a lovely spring lunch with dear friends on their patio as we enjoyed the warm sunshine and soft, balmy breezes.
Thai Noodle Salad w/ Coconut Milk-Poached Chicken, Avocado, Bok Choy & Honey-Ginger Dressing
Ingredients for the chicken:
¼ cup brown sugar
2 tablespoons coarsely chopped fresh ginger
⅓ cup rice wine vinegar
2 tablesoons sugar
3 tablespoons honey
2 tablespoons finely chopped fresh ginger
½ teaspoon sriracha chili sauce*
1 teaspoon sesame oil
½ cup canola oil
2 tablespoons finely chopped red bell pepper
cooked linguini or fettuccine (drizzle with 1 teapsoon sesame oil after cooking and toss to coat)
baby bok choy, halved or quartered, depending on size
green onions, sliced diagonally into 1" chunks
sugar snap peas, halved diagonally
avocado, halved, pitted and sliced lengthwise in ¼" slices
mango, peeled, pitted and sliced in ¼" slices, then slices halved diagonally
roasted, salted peanuts, coarsely chopped
fresh mint leaves
fresh basil leaves
cilantro leaves
Directions for the chicken:
1. Slice each chicken breast in half horizontally to form two thin slices.
2. Place coconut milk, brown sugar, fish sauce and ginger in a medium sauce pan. Bring to a simmer. Simmer 2-3 minutes until sugar is dissolved. Add chicken, return to a slow simmer for 8-10 minutes or until chicken is cooked through. Remove chicken with a slotted spoon and allow to cool. After cooled, slice chicken and place in a bowl. Set aside.
1. Combine all dressing ingredients except oil, red bell pepper and cilantro in a medium size glass jar with a tight fitting lid. Shake well to dissolve sugar and combine ingredients. Add oil in a slow steady stream while constantly stirring dressing with a small whisk or a fork. Add red bell pepper and cilantro and stir. Shake to combine before serving.
1. Prepare salads on individual dinner plates or on a large platter by layering ingredients in this order; pasta, veggies, mango, avocado, chicken, chopped peanuts, fresh herbs. I like to combine the chicken with about a tablespoon of the dressing in a zippered bag or covered glass bowl and microwave on medium for a minute to warm slightly before adding to the salad. Drizzle salad lightly with dressing and pass extra at the table.
Susan says
Hi, Chris!
I've nominated you for a brand new award! Please stop by my blog to "pick it up":
I love your stories! xoxo
lena says
i can finish this plate easily by myself! what a great combination of flavours. i also like that you added in some peanuts and mangoes too!
Aimee Christian says
Another beautiful "Cafe Salad" and another amazing sounding dressing.
Missed you at SRC this month, did you group hop or just sit out?
Marina@Picnic at Marina says
I can have this salad from time to time. I love Asian food but can't have it often. I can eat Greek salad every single day and I am not tiered of ti. I guess what we grew up with stays with us...
Wendy Wofford-Garcia says
This is GORGEOUS...glad I can finally say hello and begin commenting on all your lovely posts now that SRC reveal day is here. I was assigned your lovely blog this month, and I had such a hard time picking one recipe. I opted for the chicken and pineapple skewers with the kecap manis sauce...fabulous!
Kathy says
This is my first time visiting your lovely blog! This noodle salad sounds heavenly and looks beautiful! Always looking for great salad recipes!
Lizzy says
I'm a huge fan of Asian noodle salads...and your version looks delightful, Chris!
Inside a British Mum's Kitchen says
another fantastic recipe! full of flavor and very healthy!
mary x
Cathleen says
This looks absolutely delicious! And so healthy too. I really want to make more healthy dishes, I think I'll start here 😉
Carol @ Always Thyme to Cook says
What a great looking salad! So fresh and delicious, very creative. Have to try this one too.
Cathy at Wives with Knives says
There is no question that this will be a favorite in my house. I just used coconut poached chicken in another dish and it will even better in your lovely salad. Who can resist all those wonderful flavors. Printed and saved. Thanks, Chris.
Patti says
Thanks for another great recipe! I am trying to incorporate more salads into my diet, so I love that you are always sharing delicious salad and dressing ideas.
Thanks,
Patti
France@beyondthepeel says
I can't wait to try this. I think I'll try all honey, no sugar, but you're right about the versatility...Endless possibilities.
Kim says
I love your wonderful salad Chris. It looks so fresh and tasty! I gotta try this!
Susan says
Good morning and what a wonderful way to wake up. You have such lucky friends to be served such a beautful salad. I must try that dressing. Talk about gilting a lily!! Susan
Jennifer @ Peanut Butter and Peppers says
What a wonderful salad! I am a big fan of Asian salads and I just have to try your dressing! I wish I had this salad for lunch today instead of my boriing Chef Salad!
sophiesfoodiefiles says
Now, this is what I call a lovely & tasty salad perfect for my tastebuds! My husband doesn't love this kind of foods but I absolutely love this!
A divine creation, my friend! 🙂 I love you for it! 🙂