Thai Chicken-Apple Salad
1 tablespoon red pepper flakes
1/2 teaspoon kosher salt
3/4 cup sugar
1/4 cup rice vinegar
2 tablespoons rice vinegar
7 each garlic cloves, minced
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 each naval orange, peeled and segmented
1 each Granny Smith apple unpeeled, cored, quartered, and thinly sliced: toss with remnant orange juice.
1 each shallot, thinly sliced crosswise
2 each anaheim chili pepper –**may substitute with 1 green pepper: charred, peeled, and diced
1 cup seedless grapes, halved
12 each arugula leaves, torn into bite-size pieces – may substitute with mixed greens
2 cups cooked chicken, shredded
1/4 cup peanuts, dry-roasted unsalted — coarsely chopped
1/4 cup mint leaves, torn and slightly crushed
In a small saucepan, toast the pepper flakes until fragrant (1 – 2 minutes).Add salt, sugar, and rice vinegar: cook over medium-low heat until salt and sugar are dissolved. Stir in garlic: remove from heat and let cool.
In a bowl, combine the orange segments, apple, shallot, chilies, grapes, arugula, and chicken: toss gently. In a small bowl, combine the cooled sauce with fish sauce and lime juice: add this dressing to the salad and toss gently again to mix thoroughly.
Transfer to a platter or individual plates: sprinkle with peanuts and mint leaves.
Suggested Wine: Winterport Winery Dry Pear Wine