Friday, September 6, 2013

Chicken Salad Bite with Gingery Pickled Daikon & Carrot and Thai Spicy Peanut Sauce

Honestly, before I put this up, I don’t really know what to call it.   Chicken lettuce wrap?    Nah, it’s not a wrap!    Breadless Chicken Bahn Mi, perhaps?    Nah! Even though I was inspired by Bahn Mi sandwich, but I must give some respect for the authentic Bahn Mi.
Let’s say “Chicken Salad Bite” then.   Because it is a kind of salad in a small bite.

And since I’ve made pickled daikon and carrot, one essential element of Bahn Mi, I’ve posted it from the previous post, I just wanted to show you how easy that is to incorporate the pickled in a typical everyday salad like chicken salad using store bought rotisserie chicken. Besides, I don’t really feel like cooking today, except, making the quick and easy version spicy peanut sauce which took approximately 10 minutes to finish. This sauce tastes good with everything. I promise.
My chicken salad comes in a small bite because I feel like a "Diva" today after last night I had pampered myself (and the hubby) with a full body massage at our favorite massage place.   Each bite is packed with a punch of gingery spiced of the pickled and a little sweet spicy and crunchy kick of Thai peanut sauce.

And to make my “diva” moment even more divine, I served it with a well-chilled white wine just to keep me calm a little.    Cheers!   (-^_^-)

The Bite:    make as many as you like for your desired servings

Shredded cooked rotisserie chicken
Lettuce leaves
Pickled daikon and carrot
Cucumber, thinly sliced
Cilantro leaves for garnish

Assemble: start with shredded chicken on the lettuce leaves, cucumber sliced and the pickled, followed by the peanut sauce and garnish with cilantro leaf.

Quick Thai Spicy peanut sauce:    makes approx. 1 cup
What you need:

1 cup coconut milk
1 tbsp. red curry paste
3/4 cup coarsely ground roasted unsalted peanuts or peanut butter
2 tsps. Salt
2 tbsp. sugar
3 tbsp. vinegar

How to:

Whisk coconut milk and red curry paste to mix well in a small sauce pan and heat it up on the medium heat. When it starts a little bubble boil around the edge of the sauce pan, add ground peanut (or peanut butter if used), and season with salt, sugar and vinegar. Let it cooks for another 3-5 minutes. At this point, if the sauce becomes too thick, you can add water to loosen up the sauce a little bit or as your preferred consistency. Take off the heat and let it cool in a room temperature before serving. Please keep in mind, the sauce will get thicken as it cool down.


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