Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, May 19, 2014
Asian Chicken Salad
In a small bowl stir together until smooth a tablespoon of peanut butter, a tablespoon of rice wine vinegar, a tablespoon of soy sauce, and two tablespoons of mayonnaise. Hot sauce is optional. In a larger bowl add the chicken, a generous handful of chopped chives, a chopped carrot, a chopped stalk of celery, and a half cup of finely chopped salted peanuts. Before serving pour in the mayonnaise mixture, stir together, then salt and pepper to taste. Crunch away.