summer salads, part five: thai chicken salad with peanut dressing

If I could never have peanut butter again, I think I would die. Easily one of my favorite foods, this salad brought it into my life in a wonderful way: a peanut-buttery and coconut salad dressing. Yes, please. This is an easy one to whip up when you have some leftover chicken to use, or just pick up a rotisserie bird from the store like we did. Annnnd the expandable pants make another appearance.

Thai Chicken Salad with Peanut Dressing
Ingredients

• 6 cups torn romaine lettuce
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups fresh, trimmed snow peas (or bean sprouts)
• 1 cup carrots, shredded or chopped into thin rounds
• 3/4 cup sliced celery
• 2/3 cup light coconut milk
• 1 tablespoon brown sugar
• 2 tablespoons creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1/8 teaspoon ground red pepper
• 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
• 4 lime wedges (optional)

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Need more ideas? Check these out:

• Summer salads, part one: smoked turkey salad with cranberries and bleu cheese  
• Summer salads, part two: grilled shrimp salads with basil-garlic dressing
• Summer salads, part three: spinach and bacon salad with grilled peaches and homemade bleu cheese dressing
• Summer salads, part four: loaded lentil salad with feta, walnuts and raspberry vinaigrette
• Thai ginger-honey beef salad

lemony chicken piccata with spring risotto

Fancy. And shmancy. And lemony! Have a dinner party with this one, folks.

Lemony Chicken Piccata
Ingredients

• 2 (8-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided
• 1/3 cup sauvignon blanc or other crisp, tart white wine
• 1/2 cup fat-free, lower-sodium chicken broth
• 1/3 cup fresh lemon juice (about 1 1/2 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

1. Split chicken breast halves in half horizontally to form four cutlets. Place each cutlet between two sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness, as shown in the photo, using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour. 
2. Melt one tablespoon butter in a large skillet over medium-high heat. Add two cutlets to pan, and sauté two minutes. Turn cutlets over; sauté for one more minute. Remove the cutlets from pan. Repeat the procedure with remaining one tablespoon butter and two cutlets.

3. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for one minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to two tablespoons (about four minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

Spring Risotto

Ingredients

• 1 pound asparagus, trimmed and cut into 3/4-inch pieces
• 1 3/4 cups fat-free, lower-sodium chicken broth
• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice
• 1 cup frozen shelled edamame
• 3/4 teaspoon kosher salt
• 1/4 cup 1/3-less-fat cream cheese
• 1/2 teaspoon freshly ground black pepper
• 1 ounce shaved Parmesan cheese
• 2 tablespoons chopped fresh thyme

1. Bring four cups water to a boil in a saucepan. Add asparagus, and cook for two minutes. Drain. Bring two cups water and chicken broth to a simmer in a saucepan. 

2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook four minutes. Add garlic, and cook for two minutes, stirring constantly. Stir in rice, edamame, and salt; cook for one minute. Stir in one cup broth mixture; cook for four minutes or until liquid is nearly absorbed, stirring constantly.
3. When you can part the risotto clearly with your spoon, as shown above, add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
4. Stir in asparagus, cream cheese, and pepper; cook one minute. Spoon one cup risotto into each of four bowls. Top each serving with one tablespoon Parmesan cheese; sprinkle evenly with thyme.