Pampered Chef Recipe (move, food, oil)

[jdkamcc1]

I used to have a recipe on a card from Pampered Chef. It was a spinach and chicken salad called Thai Chicken Stir Fry Salad. You could also delete the salad parts and serve it over rice. It is fabulous and I can remember how to make it for the most part, but was hoping somebody would share the recipe. I have contacted my Pampered Chef Consultant here in the Springs, but have not heard back from her yet.

Thanks!

[childofgod2]

Originally Posted by jdkamcc1

I used to have a recipe on a card from Pampered Chef. It was a spinach and chicken salad called Thai Chicken Stir Fry Salad. You could also delete the salad parts and serve it over rice. It is fabulous and I can remember how to make it for the most part, but was hoping somebody would share the recipe. I have contacted my Pampered Chef Consultant here in the Springs, but have not heard back from her yet.

Thanks!

Hello,
I can share that recipe with you. I am a pampered chef consultant in the atlanta area. If you need anything for the holidays from pampered chef, please let me know. You can email me at mrsanderson13106@aol.com THanks! Here is the recipe:

Thai Chicken Stir-Fry Salad
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Ingredients:

Dressing
1 1-inch piece peeled fresh gingerroot

3/4 cup creamy poppy seed salad dressing

2 garlic cloves, pressed


Salad
1 medium cucumber

1 small red bell pepper

1 package (6 ounces) fresh baby spinach leaves

1 package (12 ounces) broccoli slaw mix


Chicken Mixture
1/4 cup snipped fresh basil

1/4 cup peanuts

1 pound boneless, skinless chicken breasts


Directions:
1. For dressing, finely chop gingerroot using Food Chopper. In Classic Batter Bowl, combine gingerroot, salad dressing and garlic pressed with Garlic Press; whisk until well blended and set aside.

2. For salad, score cucumber lengthwise using Zester/Scorer; remove seeds using The Corer(TM). Thinly slice cucumber and bell pepper; cut cucumber slices in half. Place spinach, slaw mix, cucumber and bell pepper into Simple Additions(R) Large Bowl; refrigerate until ready to serve.

3. For chicken mixture, snip basil using Kitchen Shears and chop peanuts with Food Chopper. Flatten chicken to 1/2-inch thickness using flat side of Meat Tenderizer; cut into 1/2-inch cubes. Lightly spray Skillet with oil using Kitchen Spritzer; heat over medium-high heat 1-3 minutes or until hot. Add chicken to Skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink; remove Skillet from heat. Add basil, peanuts and 1/4 cup of the dressing to Skillet; toss to coat.

4. To serve, toss salad with remaining dressing; top with chicken mixture and serve immediately.

Yield: 8 servings

Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 1.5 g, Cholesterol 35 mg, Carbohydrate 13 g, Protein 16 g, Sodium 300 mg, Fiber 3 g

Variation: Thai Chicken Stir-Fry with Rice: Omit salad ingredients. Prepare dressing as directed in Step 1. Double the chicken mixture; prepare as directed in Step 3, stir-frying chicken in two batches. Toss chicken with all of the dressing. Serve chicken mixture over hot cooked rice prepared with Rice Cooker Plus.


Enjoy!

[jdkamcc1]

This is it! Thanks so much!

[Mike from back east]

Thanks to childofgod2 for being helpful, but let me take a moment to remind everyone to be aware that when an email address is shown in a posting, it gets picked up by the bad guys during their nightly sweeps of the internet and your email addy is then sold to all manner of villians who will flood your inbox with all sorts of yucky stuff. Best thing to do is say "send me a DM" as this will protect your privacy very well.

s/mike