Thursday, January 19, 2012

Guest Cook: Jessica's Thai Chicken Salad

I really enjoy it when people come over and cook--since I've become a blogger, I enjoy it even more.

The other day, Jessica was here and made her special Thai Chicken Salad for us. The recipe was included with my Christmas gift with a note saying she would come over and make it for FOODjimoto.com!


When Jessica made the salad, I got to be the one that sat on the bar stools at the kitchen's island watching the cooking going on, chatting and taking photos.What fun!


Jessica's Thai Chicken Salad
serves 8

Ingredients:

6 cups chopped iceberg, romaine and/or red leaf lettuce
green and red cabbage, 2-4 cups combined, thinly sliced
1 cup carrots, chopped or stringed
1 cup unshelled edamame
2 cups combined red and yellow bell peppers, chopped
1 cup frozen or canned sweet corn
1/2 cup chopped cashews
3 chicken breasts (or 1 lb. shrimp) marinated, cooked and chopped
Trader Joe's Asian Style Spicy Peanut Vinaigrette


Cut the chicken breasts into strips and pour the dressing--Trader Joe's Asian Style Spicy Peanut Vinaigrette over chicken to coat, mix well. This can be done several overs before cooking or overnight. Cook the chicken strips in the oven at 375ºF for about 10 to 15 minutes or until cooked through. Remove from oven and set aside. When cooled, dice.


Chop the lettuces and layer with the other vegetables in a large bowl--a glass bowl makes it pretty to see all the colorful layers. We used a spiral cutter to cut the carrot into thin threads. Put the same colored vegetables into the same layer above the lettuces--red cabbage, carrots, green cabbage and edamame, chicken, corn and yellow bell peppers. Top with red bell peppers and chopped cashews. Garnish with cilantro leaves.


Toss before serving, or serve the dressing on the side.


Itadakimasu!


Thank you, Jessica, for making your delicious Thai Chicken Salad!


Don't forget to enter our Giveaway, a few days left until the Lunar New Year, Jan. 23rd, 2012!



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This is Jessica.
She's my son Rick's girlfriend.


This is the nigaoe of Jessica (caricature) we got when my sister-in-law was part of the Charity Nigaoe Project for Japanese Tsunami Relief earlier last year. I wrote about it after the recipe in my Easter Eggs post.


Jessica is quite crafty--she's also a jewelry maker--Jessica Drew Designs.


She transferred these two photos onto canvas.


I love this one--it's from when we first met.


Jessica's also a painter. She gave me a painting lesson and I painted this nectarine.


While it took me hours, she painted this scene in only a couple of hours.
She's very talented.


Here she is roasting marshmallows with us around the campfire.
Jessica has a flair for the arts--she's also a bicyclist and hiker, and is fun, friendly, and thoughtful. She has recently discovered a passion for home design. She works for a company that serves non-profit organizations. Her dream is to one day have her own charity fund.

My favorite thing about her is how she treats my son.

We feel blessed to have Jessica in our lives.


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Jessica's Thai Chicken Salad--Serves 8
Ingredients:

6 cups chopped iceberg, romaine and/or red leaf lettuce
green and red cabbage, 2-4 cups combined, thinly sliced
1 cup carrots, chopped or stringed
1 cup unshelled edamame
2 cups combined red and yellow bell peppers, chopped
1 cup frozen or canned sweet corn
1/2 cup chopped cashews
3 chicken breasts (or 1 lb. shrimp) marinated, cooked and chopped
Trader Joe's Asian Style Spicy Peanut Vinaigrette

garnish and optional: cilantro leaves, sliced green onions

Cut the chicken breasts into strips and pour Spicy Peanut Vinaigrette over chicken to coat, mix well. This can be done several overs before cooking or overnight. Cook the chicken strips at 375ºF about 10 to 15 minutes or until cooked through. Remove from oven and set aside. When cooled, dice.
Chop the lettuces and layer with the other vegetables in a large bowl--a glass bowl makes it pretty to see all the colorful layers. We used a spiral cutter to cut the carrot into thin threads. Put the same colored vegetables into the same layer above the lettuces--red cabbage, carrots, green cabbage, edamame and optional green onions, chicken, corn and yellow bell peppers. Top with red bell peppers and chopped cashews. Garnish with cilantro leaves.

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