Pei Wei Spicy Chicken Salad

My husband and I have had the same problem since we've met. He likes Chinese and I like Italian. I know, that's a big problem (almost as big of problem as both being Virgos, which apparently is pretty serious and I was told we should have broken it off straight away because of that! Fortunately, we're five years strong despite our close birthdays!) Anyways, I can't get enough Italian and when he sees me boil a big pot of water he rolls his eyes and dreads the inevitable sound of the pasta shaking out of the box.

So last week, I decided that we would compromise- Chinese on Thursday and Italian on Friday. The flavors of this salad are wonderful- spicy, sweet, crunchy. I love how the dressing mixes with the sauce from the chicken to make such a delicious dressing. This salad comes together in a flash thanks to the store bought chicken. I know, half of the people who read this blog roll their eyes at the chicken from the freezer case, and the other half says, "Finally something simple I will make!" I don't normally reach for premade foods but I don't have a deep fryer and the whole idea is to have the Pei Wei salad in less time than it takes to go to Pei Wei! So, stop by the freezer case next time you are at Costco and pick up some Orange Chicken. When your Chinese-Loving Husband comes home STARVING from work, you'll be glad you did (even if it's not Italian)! Add if he's really starving, cook up some brown rice to go on the side. Yum.

Pei Wei Spicy Chicken Salad
adapted from Pimp my Dinner

1 Head of Romaine Lettuce, washed and sliced
1 Tomato, chopped
1 Red Bell Pepper, chopped
1 Cucumber, sliced
1 Cup Snap Peas, sliced in half
1/2 Cup Bean Sprouts
4 Green Onions, chopped
3 Carrots (or 12 baby carrots), sliced thinly
1 Package of Orange Chicken (from the freezer section at Costco if you can get it)

Line a baking sheet with a Silpat or foil and bake the chicken until the internal temperature reads 165, rotating half way through.

Meanwhile, in a large microwave safe bowl, pour in the Orange sauce and warm through in the microwave. After the chicken is cooked, toss in the dressing bowl and set aside.

Assemble the vegetables in a large bowl and toss. Prepare dressing. Serve salad topped with dressing and spicy chicken. For more heat, add a little Sriracha Chili Sauce to the chicken.

Simple Lime Vinaigrette
by Anne Strawberry

Juice of one lime
Extra Virgin Olive Oil
1 Tablespoon of Sugar
Salt and Pepper to taste

Pour the lime juice into a small, screw-top jar. Add triple the amount of extra virgin olive oil. Add the Sugar, Salt and pepper to taste, and shake to combine. I use a little tiny jar and it turns out to be about 1 Tablespoon of juice and 3 Tablespoons of oil. Just be sure to get a good ratio, so the dressing isn't too tart. Pour over salad, toss to combine.