Sunday, March 24, 2013

Thai Tofu or Chicken Salad

These below average temperatures are really getting on my nerves. All I can think about are flip flops, shorts, planting gardens, and all the other wonderful things that come with spring, especially the culinary ones. Despite all of that, the sunshine creeping into the evening is giving me hope that soon the snow will be gone and I'll be awash with spring vegetables. This salad is made with local spinach, available all year long, and carrots, a fall/winter vegetable, but the Thai flavors in this salad make it feel quite spring-like in my opinion. Too often both salad and tofu get a bad rap, but neither needs to be boring or leave you hungry, and this recipe is proof of that. A delicate sprinkling of feta and peanuts add the perfect level of saltiness to accent the fresh and crunchy carrots and spinach and the tofu or chicken make it a filling and complete meal. This same collection of ingredients could also be adapted into a stir-fry or noodle bowl for something even more hearty, but this should satisfy most appetites with just a crusty piece of bread or roll on the side.

Thai Tofu or Chicken Salad
serves 1

2 cups spinach, salad greens, or baby lettuce (about 2 ounces), washed, dried and chopped
1/4 cup grated carrot (about 1 ounce)
2 tablespoons thinly sliced green onion
2 tablespoons chopped fresh cilantro
3 ounces cooked chicken or baked tofu
2 tablespoons chopped roasted peanuts
2 tablespoons crumbled feta (about 1/2 ounce)
Salad dressing, for serving

1. Combine spinach, carrot, green onion, and cilantro in a bowl or on a large plate and toss to combine. Top with chicken/tofu, peanuts, and feta cheese. Drizzle dressing of choice over top, and enjoy!

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