Sometimes I let Cole pick the meals for our weekly menu plan by giving him cookbooks with pictures to flip through. One of these cookbooks is The Family Dinner Fix: Cooking for the Rushed, which Cole loves because it has photos of every meal so it’s easier for him to choose something. I love it because it has great menu planning tips and grocery lists already done for you in the back. One of the recipes he chose was the Thai Chicken Wraps. They looked pretty tasty to me too, so I was glad when he picked that recipe. When it came time to eat the wraps, my boys had trouble keeping them together so I ended up taking the filling out of the tortillas and cutting it all up on their plates so they could eat it with a fork. It really tasted good though and was definitely worth making again, but the next time I did away with the tortillas altogether and turned it into this salad. It makes a great summer meal, especially if you use pre-cooked chicken because then there’s no cooking involved at all! The sauce has an amazing tangy and nutty flavour that I absolutely adore, and it’s so easy to make. The kids didn’t like it as much as the adults did. Cole scoffed at it, saying that salad is not a dinner, but I thought it was pretty satisfying with all the chicken and noodles in it. And so much better than eating nothing, which is what he ended up having instead. If you’re like Cole and salad for dinner just isn’t for you, then try it for lunch or a side with another main dish.
Thai Chicken Salad
Adapted from The Family Dinner Fix (Thai Chicken Wraps)
100g brown rice vermicelli noodles
1/4 cup light peanut butter
1/2 cup catalina dressing
1 tsp garlic powder
1 tbsp lime juice
2 tsp soy sauce, reduced sodium
1 tbsp sweet chili sauce
1/2 English cucumber
1 yellow or red pepper
1 lb boneless skinless chicken breast, cooked and sliced
1 pkg mixed greens
Let noodles sit in hot water until soft, then drain and place in a large salad bowl. Cut them up so they’re easier to mix with the sauce later. Set aside.
To make the sauce, take a small bowl or measuring cup and combine peanut butter, Catalina dressing, garlic powder, lime juice, soy sauce and sweet chili sauce. Stir until smooth.
Cut cucumber lengthwise into quarters, then slice. Seed and chop the red pepper.
Add sauce (you don’t have to use it all, you can adjust based on your taste), cucumber, red pepper and chicken to the salad bowl of noodles and toss until fully combined.
Serve over a bed of mixed greens.