Just another Hot weather dinner!!

Well… I had chicken thawed out.. but since it is over a hundred degrees here today, cooking just wasn’t appealing!!  Whenever that happens I poach the chicken as early in the day as possible, let it cool, then shred it and create something!!

I was in the mood for something Asian.. No surprise there!! But my standard Chinese Chicken Salad is frankly too much work, with frying the Saifun and all.. So what to do? Invent something!! Introducing my Thai Chicken Salad!! Using what was in my kitchen and in my garden I whipped up something delicious in about fifteen minutes!!  Totally gluten and most allergen free!!

Thai Chicken Salad                         by SproutsKrautsandSpice

1 lb poached chicken – shredded

2 heads of Romaine – chopped

1 bunch scallions – chopped

1 cup Armenian Cucumber ( or other mild crunchy variety ) chopped

1 Fresno pepper – very thinly sliced

1 cup fermented Daichi (daikon and carrots with scallions in brine)

Chicken seasoning –

1 T minced garlic

1 T shredded ginger

2 T Braggs Amino acids

1 T Sri’racha sauce

1 T sesame oil

2 T coconut oil

Mix with chicken..

Dressing

2 T Avocado ( or coconut oil)

2 T Chunky almond butter

2 T Lime juice

1 T Sri’racha sauce

1 T Prik Nam Pla ( Fish sauce with peppers)

2 T sesame oil

1 T rice vinegar

Whisk together and toss with all other ingredients!!!

If it’s hot where you are, why not try this refreshing dinner salad??