Thai Chicken Salad With Peanut Vinaigrette Recipe

Combine teriyaki sauce, ginger, tamarind paste, chile paste and garlic paste in a small saucepan and bring to a simmer over low heat. Stir well so tamarind paste is dissolved. Remove from heat and allow to cool before using.

In a food processor, combine peanut butter, 6 tablespoons of the tamarind mixture, rice wine vinegar and cilantro. With the motor running, add peanut oil gradually, until combined. Set aside.

Cook rice according to package directions; set aside to cool to room temperature.

Meanwhile, in a large pot of boiling water, blanch broccoli for 1 minute. Quickly remove from hot water and immerse in ice water; drain well. Repeat procedure with carrots and with asparagus (leave red pepper raw). Drain all vegetables and pat dry with a towel.

In a small bowl toss chicken in remaining tamarind mixture and allow to marinate for 5 to 10 minutes until you are ready to assemble.

To assemble salad, divide rice among individual serving plates. Divide and arrange vegetables and chicken around rice. Drizzle peanut vinaigrette over all and garnish with chopped peanuts.