Chinese Chicken Salad

I first started experimenting with this recipe when I was planning for my New Years Day Brunch in 2000 which I called my I'm 2k, you're 2k, the totally Y2K compliant brunch. The food them was thai fusion and everything was picked specifically because it could be grilled on my propane gas grill and served at room temperature, just in case we didn't have electrical service. This is a great make ahead and assemble at last minute dish and great for a buffet style lunch. I have since modified it to swap out the rice noodles or spaghetti for whole grain pasta noodles, added the edamame and often use bottled peanut dressing/marinade if I am in a hurry or don't have everything on hand. This is a great example of a highly adaptable dish that is very forgiving on ingredients.
Cook boneless skinless chicken breasts at 375 degrees for about 40 minutes and allow to cool. My current favorite marinade is Raspberry Chipotle but a combination of:

1/2 cup orange juice concentrate
1/2 cup soy sauce
1/2 cup honey
1-2 T. finely grated ginger
1 chopped green onion

is my traditional marinade for this dish. I usually cook abour 4-6 chicken breasts with this method but you only need 2 for this salad. Shred 2 breasts after cooled and set aside for salad.

While chicken is cooking, but on a pot of water to boil for the noodles and start your dressing. I just add everything into the blender.

1/3 cup peanut butter
1 T dark sesame oil
1/3 cup each lime juice and orange juice
1/3 cup soy sauce
1/4 cup rice white vinegar
2 T grated ginger
1/2 teaspoon chili paste

For the main salad, you will need

1 box Barilla whole grain thin spaghetti noodles, broken in half and cooked to directions
1 cup shredded carrots
1 cup edamame, shelled and drained
1 cup english cucumber, cut in quarters or matchsticks
1/2 c chopped green onion
1 cup mandarin oranges or finely chopped pineapples
2 T roughly chopped cilantro
1 1/2 cups lightly steamed snow peas or sugar snap peas (thawed)
3-4 radishes, thinly sliced and cut into short matchsticks or quarters
1/2 cup chopped peanuts or 2 T sesame seeds, if desired for garnish

As soon as noodles are cooked, drain and immediately add about one half of prepared dressing. If you are making this the night before, mix thoroughly in a large ziploc bag and refrigerate overnight bringing back to room temperature before assembly. If making day of, just toss thoroughly in large glass serving bowl.

Assemble noodles with veggies, tossing to incorporate, adding shredded chicken and fruit last, garnish with cilantro and peanuts and serve at room temperature.

Reading this back the length of the ingredients is daunting but this is a very easy salad to assemble and sure to be a big hit with the family or friends.

Party favors

Hot Spinach-Artichoke Dip

3/4 cup olive oil mayonnaise
3/4 cup reduce fat sour cream
3 cloves of garlic, finely minced
fresh cracked pepper
4 cups chopped fresh spinach
2 cups chopped artichoke hearts
zest of one medium lemon
1 c. fresh shredded parmasean cheese
1 c. shredded pepper jack cheese

Mix mayonnaise, sour cream, garlic and pepper in medium-large bowl. Prep veggies: chop spinach and zap in microwave for 30 seconds, chop artichoke hearts, mince garlic and zest lemon.

Alternately add in veggies and cheese, stir well. Divide mixture between two shallow cermaic or glass baking dishes, sprinkle with more cheese and bake 25 minutes at 350 degrees. Serve warm with bagel chips, triscuits or cocktail toasts.