Servings: six as a first course, four as a main course.
Instead of cooking chicken breasts, you can use leftover roasted or rotisserie chicken. You’ll need 3-1/2 cups.
When buying spinach, look for leaves that are uniformly green and crisp. Avoid those that are wilted, excessively wet, or yellowed. Fresh spinach can be quite gritty, especially the larger bundled leaves, so wash it very carefully.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I am basing my review on making this without chicken, and using Thai Slaw ingredients (basic slaw with green onions, edamame, carrot, pea pods, and thin sliced radish, added and topped with fried wonton strips and a few peanuts. The dressing is AMAZING. I have also left out the peanut butter and it is still excellent. Please try it--you will LOVE IT!!!
Very good but next time I will double the scallions, double the dressing, and add mandarin oranges.
This salad is AWESOME! It is great with spinach or lettuce. When in a time pinch I have used rotissorie chicken and purchased fried wonton skins and this salad is on the table in less than 30 minutes. When frying wonton skins, fry more than you'll need and keep the extra in the freezer for the next time you make the salad because you will definitely want to make this one again!
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?