Serves 4, 2 cups per serving
- 4 bone-in chicken thighs, about 1 ½ pounds
- 1 medium head romaine lettuce
- 1 medium red bell pepper
- 1 small apple
- 8 snow peas
- 1 (10-ounce) can mandarin oranges, packed in juice
- 2 Tablespoons peanut butter
- 2 Tablespoons canola oil
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons distilled white vinegar
- ¼ cup slivered almonds
- Large pot
- Sharp knife
- Can opener
- Cutting board
- Measuring spoons
- Large bowl
- Food thermometer
- Remove skin and trim any excess fat from chicken thighs. In a large pot over high heat, add chicken and cover with water. Bring to a simmer. Reduce heat to maintain a simmer. Cook until a food thermometer inserted in the thickest part of a thigh without touching the bone reads 165 degrees F, about 10 minutes. Transfer to a plate and let cool. While the chicken cooks and cools, prepare rest of salad.
- Rinse lettuce. Pat dry. Tear into bite-sized pieces.
- Rinse bell pepper. Remove core and seeds. Cut into bite-sized pieces.
- Rinse apple. Cut into thin slices. Then, cut slices into matchsticks.
- Rinse snow peas. Slice thinly on the diagonal.
- Drain mandarin oranges, reserving juice.
- In a large bowl, add peanut butter, oil, soy sauce, vinegar, and 1 Tablespoon reserved mandarin orange juice. Mix until well blended.
- When the chicken is cool, shred with two forks.
- Add lettuce, bell pepper, apple, snow peas, drained mandarin oranges and chicken to bowl with dressing. Toss to coat. If using almonds, sprinkle on top of salad now.
- If you have leftover cooked chicken, use 1 ½ cups in place of the chicken thighs.
- Use 4 cups spinach instead of romaine, if you prefer.
- For extra color and flavor, add grated carrots.
- Plan ahead for leftovers. Set aside some salad and dressing before tossing together. Store in separate containers. Toss just before serving.
- You can use rice vinegar instead of distilled white vinegar.
- When they are in season, use fresh oranges or clementines in place of canned mandarin oranges. Use 1 Tablespoon orange juice in place of reserved mandarin orange juice in step 7.