I was so excited when Clare from the California Farm Water Coalition e-mailed me last week asking if I would like some delicious California Walnuts for “National Walnut Day” today!
Of course I said yes and began contemplating what I was going to make with these delicious nuts!
I decided I wanted to make a cold chicken salad that could be served as an appetizer. Now being the Little Leopard Book, I didn’t want to make just any ‘ol chicken salad, so I decided to make it Thai with my favorite Peanut Sauce that I put on just about everything!
Inspired by endive filled appetizers I had at a bridal shower last weekend, I placed the chicken salad on endive spears for a beautifully presented dish that would make the perfect party “finger food” for any gathering!
- 2 cups chicken breast (cooked and shredded)
- 1/2 cup cabbage (shredded)
- 1/3 cup carrots (shredded)
- 1/3 cup walnuts (chopped)
- 1/4 cup thai peanut sauce (click link for recipe)
- 1 lb endive spears
- 2 tbsp cilantro (chopped)
- 2 tbsp green onions (chopped)
- 1 lime (sliced)
Combine the chicken, cabbage, carrots and walnuts in a medium mixing bowl.
Next, add the peanut sauce and mix well.
Spoon the chicken salad into the endive leaves, then top with the cilantro and green onions.
Serve with lime wedges for squeezing over the salad filled spears!
This dish is served cold, making it perfect for summer get-togethers!
These hand held little treats are full of flavor and so easy to make!
Thank you to the California Farm Water Coalition for the delicious California Walnuts!
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Use gluten-free soy sauce in the peanut sauce to make this recipe gluten free.
PB&J, the classic childhood favorite that everyone loves!
And I know we all like to sneak one in from time to time even as adults!
Well this recipe gives you that childhood flavor with an LLB twist!
One bite of grilled chicken and grapes dipped into delicious peanut sauce and you’ll be hooked on this new PB&J favorite!
Ingredients (makes 4 skewers)
- 2 chicken breasts
- 2 dozen grapes (red and/or green)
- 2 cups chicken marinade
- 2 cups peanut sauce
- 1 cup soy sauce
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1 tbsp honey
- 2 tbsp balsamic vinegar
Peanut Sauce Ingredients
- 1 1/2 cups coconut milk
- 1 cup creamy natural peanut butter
- 1/4 cup Thai red curry paste
- 2 tbsp apple cider vinegar
- 2 tbsp soy sauce
- 1/4 cup brown sugar
- 1 lime, juiced
Start preparing the marinade by combining all of the ingredients in a small mixing bowl and whisk well.
Slice the chicken breasts into cubes, then place the chicken into the marinade.
Refrigerate for 30 minutes to marinate.
While the chicken marinates prepare the peanut sauce by combining all of the ingredients in a food processor or blender.
Blend until all of the ingredients are combined into a sauce consistency.
Next, skewer the marinated chicken and grapes and turn the grill on to medium heat.
Add the skewers to the grill, turning occasionally while cooking for 10-12 minutes.
Remove from the grill when chicken is cooked through and add to a serving dish with the peanut sauce on the side.
Peanut Butter and Jelly Chicken Skewers? Might be my best idea yet!
These skewers are healthy, fun and delicious, all at the same time!
♣ Vegetarian Option: Substitute tofu for chicken to make this recipe vegetarian.
♦ Gluten Free Option: Use gluten-free soy sauce to make this recipe gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.