Thai Chicken Salad Wraps

Thai Chicken Salad Wraps
by Trish Slussar
(inspired by recipes given to me by Terrah Anderson and various other sources)
For 4 wraps you will need:
4 tortillas

To make salad:
2 cups cooked, shredded chicken
1/2 cup finely chopped celery
1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup chopped red bell pepper
3 Tablespoons chopped cilantro
1 Tablespoon chopped basil

Toss the above ingredients all together in a large bowl.

To make dressing:
1 Tablespoon lime juice
zest of 1 lime
1/4 cup peanut butter
1 Tablespoon soy sauce
1 Tablespoon hoisin sauce
1 Tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1 teaspoon sugar
hot sauce to taste

Place dressing ingredients in a blender or food processor and process until smooth. Taste and adjust as needed. Too tart? Add a little more sugar. Not spicy enough? Add some more hot sauce.

Pour 2/3 of the dressing over the chicken and veggie mixture, stir well.

Whisk about 1/2 cup of chicken broth into the remaining dressing to make a sauce for dipping.

Divide the chicken salad equally on 4 tortillas or wraps.
(I used Santa Fe Tortilla Company whole grain tortillas from Sam's Club)

Fold the ends up and then roll the salad into the tortilla, burrito style.
Cut in half on an angle.
Enjoy!

Thai Chicken in Spicy Peanut Sauce

Thai Chicken in Spicy Peanut Sauce
Cyndie Call



3 chicken breasts- cubed
1 medium onion, diced
2 tbsp canola oil
1 can cream of chicken soup
3/4 can of water
3 tbsp peanut butter (I usually add more. We like it super peanutty)
1 tsp chili powder
1/8 tsp ground cayenne pepper
salt & pepper to taste

In a large skillet, sauté chicken and onions in oil until chicken is cooked through and onions are transluscent. Add soup, water, peanut butter, chili powder, cayenne pepper, and salt & pepper. Stir until smooth. Heat through and serve over rice.

*We usually add more chili powder and cayenne pepper because we like spicy. If you add more, just know that the spice builds as it cooks, so a spiciness that is perfect may end up too spicy by the time you eat it. Speaking from experience...

Thai Peanut Butter Chicken Pasta

Thai Peanut Butter Chicken Pasta
Megan Bradshaw

12 ounces linguine (NOT 16 ounces!)
2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones)

Sauce:
1 tablespoon sesame oil
1/2 cup green onions, chopped
1 cup finely shredded carrots
3 tablespoons minced garlic (yes, you read that right -- 3 tbs. Surprisingly, it's not too much)
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup soy sauce
3 tablespoons rice vinegar
1 teaspoon chili-garlic sauce

Cilantro, cashews, and additional green onions to garnish (I usually do not do this)

Cook pasta in a large pot of water according to package directions, breaking pasta into thirds before boiling. Drain and return to pot. Set aside.

Heat 1 TBS sesame oil in heavy pot over medium-high heat. Add green onions, carrots, garlic and ginger. Saute until vegetables soften, about 4 minutes.

Combine honey, peanut butter, soy sauce, vinegar and chili-garlic sauce in a bowl and and mix well. Add to vegetables. Add Chicken. Simmer sauce 2 minutes. Pour sauce over pasta and toss well.