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.
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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!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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