When cooking for two, leftovers are expected (and embraced), and sauces/dressings are meant to be repurposed. The Thai spicy peanut sauce is one that kept our bellies and souls happy the whole week without burning out our tastebuds with the same repetitive flavors and textures. I spread it on tortillas to make tostadas, thinned it out a little bit (with water) and tossed it in with some noodles and rice, and even used it as a dip for broccoli and all kinds of other vegetables I had prepped in advance for the week.
And I made this Thai chicken salad pita! If you made my peanut sauce and saved some of it like I had recommended, then you shall be rewarded today with this light and flavorful meal that takes less than 5 minutes to prepare ;).
Some recipes are just too easy that I contemplate whether or not they are worthy of mention, and a lot of them, in fact, don’t make it on here. However, the wheels in my head did not have to spin with this one. After all, quick and easy recipes are what our eyes and weary souls are drawn to during the crazy week days, aren’t they? So here’s a recipe that’s really more of a guide to building one exceptional hand-held pocket. Feel free to substitute or add any ingredient from your refrigerator that is begging to be used. You know my motto, “no fruits or vegetables shall be left behind.”
- Spicy Peanut Sauce
- Chicken, roasted and diced into ½ in. cubes
- Carrots, sliced thinly into matchsticks
- Cucumber, diced
- Tomato, diced
- Cilantro, roughly chopped
- If the sauce was prepped in advance, heat it up on the stovetop to make it easier to stir.
- Combine all the ingredients in a bowl.
- Stuff the pitas.
Do you have a go-to sauce or dressing that you add to everything?