Skip to main content

Wonder Woman's Spicy Peanut Asian Salad With Chipotle Marinated 'Chik'n'

Wonder Woman's?  Let me explain...  I made this salad last night for 17 people... after getting my 5 year old off to school, babysitting my sister's 2 year old which included: taking him to two different grocery stores along with my 3 year old and my 5 month old in tow.  Have you ever chased a toddler through the produce section?  How about two?  YIKES!  After the shopping, I got the two older boys fed and down for naps and with my sous chef on my hip I managed to prep everything.  I found a spare minute to post some updates on my family blog and to check my email.  Then, I made a dozen cupcakes, custom cupcake wrappers, and frosted them to boot!  Before I knew it, it was time to pick up my 5 year old and drop my nephew off.  I was homeward bound after that to begin making my dinner for 17.  I know this may not seem like a busy day to some, but to me, it was BONKERS!  The mess in the kitchen said it all.  It looked the way I felt.  The good news is, after all of that craziness, dinner turned out great.  This was the perfect meal to end my busy day and it was well worth it to be able to spend time with people I love.

Chipotle Marinaded 'Chick'n'

1/4 cup rice wine vinegar
2 tablespoons peanut butter
1 tablespoon chopped fresh ginger
1-2 chipotle peppers
1 tablespoon soy sauce
2 tablespoons maple syrup
2 teaspoons sesame oil
1/2 cup sunflower oil
salt and pepper to taste
1 package Gardein Chick'n Scallopini

1.  Put all ingredients except salt and pepper and Chick'n into a blender and blend until smooth.
2.  Add salt and pepper to taste.
3.  Place Chick'n in a container and pour over about 1/2 the marinade.
4.  Refrigerate and allow it to marinate for about 1 hour.
5.  Heat a pan over medium high heat and add just enough oil to coat the pan to keep the chick'n from sticking.
6.  Cook the chick'n for a bout 3 minutes on each side until it is cooked through.

Spicy Peanut Asian Salad

6 oz. fresh spinach
1 cup red cabbage, shredded
1 cup carrots, shredded
1/4 cup fresh cilantro, chopped
1/4 cup green onion, chopped
2/3 cup canned corn
1 red bell peppers, julienned
1 1/2 cups rice, cooked and cooled
Marinated Chick'n
1/4 cup roasted peanuts, chopped
left over marinade

1.  Toss all the ingredients except the chick'n and rice in a bowl.
2.  Serve the salad over rice and top with the chick'n.
3.  Lightly drizzle some of the remaining marinade over the salad as a dressing.



I want whatever you, Morgan and Deb are on. I'll pay big bucks for it.
haha!!! Shen, you are hilarious!!

Elise- You are soooooo AMAZING!!! I totally know that bonkers feeling for sure! And I totally know a thrashed kitchen too! haha :) But like I said, you are amazing! Thats why your my bstie buddy!!! :) I can hang out with you and you can transfer some of you super woman awesomeness to me...This recipe looks tatally delicious, my kind of food for sure. The ingredients are so healthy and full of flavor! And the marinade looks KILLER!!! Love it! All I can say is THURSDAY!!! Yay!!
Elise said…
Shen- Too funny! Would Diet Coke count as being on something? It's my guilty pleasure...

Morgan- I'm hardly Super Woman! Although, I have been working out lately... so lifting cars, flying and saving people from burning buildings is in my near future for sure!
P.S. Thursday will be fun!
aimee said…
Yum, Yum, Yum! This looks beautiful and I love all the veggies. Beautiful photo as well, Elise.
Thanks for sharing.
Michelle said…
I just came across your blog and WOW...that looks and sounds awesome! I'm worn out though after reading how busy your day was. I need your energy. :o)
This comment has been removed by the author.
Shen, I love your comments! You are so fun and funny.

Elise, I agree with everyone on how amazing you are. I can relate to everything you have said here. I remember shopping with my 4 kids when they were little and the person behind me said "You need another kid don't you"? I just laughed and said, "actually I have been thinking about it lately" and shortly after had my 5th~very cute little Kevin who is 20 now). I have always mananged to spend time in the kitchen because I love it. It is sooo.... awesome to see you taking such good care of your family with YUMMY and healthy food. XOXO

Popular posts from this blog

Licorice Lemonade

I am always on the lookout for good black licorice.  It's one of those things that I like to have in my cupboards for when I need a little something sweet.  I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice.  And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!
Lemonade Starter
Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice
Directions 1.  Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2.  Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3.  Store mixture, covered in the refrigerator for up to 3 days.
Licorice Lemonade
Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice
Directions 1.  Boil 5 cups of water in a pot. 2.  Remove from heat and add tea bags.  Allow to steep for 3-5 minutes. 3.  Discard…

Friday Night Camp Out, Gourmet Tin Foil Dinners

We decided to go camping this past weekend on a whim.  I wanted to keep it close to home, so we set up camp in our backyard.  I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it.  I used to be quite the outdoors woman in my college years.  I almost majored in Recreational Therapy, which will come as a shock to many who know me now.  I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and  I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out.  The kids loved cooking them and gobbled them up!  After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime.  I have to say, it was a great use of a Friday night!
Basil Balsamic Marinade
1/4 cup olive oil
1/4 cup balsamic vinegar
2 clov…

A Full Plate

This week, I have a very full plate.  I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them...  and then all the usual stuff I do.  Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week.  So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods, to try Tanya's new Reuben.  It is AMAZING!  Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet.
For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more.  Also, if you are in the market for a dynamite vegan cookbook, she's got one of those too.