Peanut Butter Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I haven't eaten meat for the past 10 years, but when I did this was one of my favorite salads. It works great with leftover fried chicken from KFC night...just peel the skin off and use the white meat. NOTE: preparation time does not include chilling time of 24 hours. Ingredients:
3/4 cup soy sauce |
3/4 cup water |
1/4 teaspoon chili pepper flakes |
1 tablespoon lemon juice |
1/4 cup brown sugar |
6 garlic cloves, chopped |
3/4 cup creamy peanut butter |
1/4 chopped peanuts |
3 kg cooked boneless chicken |
2 (8 ounce) cans chopped pineapple, drained |
1 (8 ounce) can water chestnuts, drained well |
Directions:
1. in a large pan, heat soy sauce, water, sugar, lemon juice, garlic, pepper, heat over low heat while stirring for 5 minutes.
2. Add peanut butter and peanuts, cook over low heat until mixture is smooth.
3. Brush chicken breasts with sauce generously and bake at 400°F for 30 minutes.
4. Cool the chicken, and chop into small bite size pieces.
5. Mix chicken, pineapple and water chestnuts in large bowl.
6. Pour remaining sauce over ingredients, and mix well.
7. Chill over night, and serve.
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