NEW ORLEANS —
Thai Chicken Salad
2 cups chicken, cooked, shredded or chopped
2 cups mixed greens, (like romaine, spring mix, spinach)
1 cup carrots, shredded
1 red bell pepper, sliced
1 cup green cabbage, thinly sliced
1 cucumber, thinly sliced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup roasted peanuts, chopped
1/4 cup green onions, sliced
1 red chili, thinly sliced (optional)
Dressing
1/4 cup lime juice
2 Tbsp. fish sauce
2 Tbsp. soy sauce
1 Tbsp. honey or brown sugar
1 Tbsp. rice vinegar
1 Tbsp. sesame oil
1 garlic clove, minced
1 tsp. grated ginger
1 Tbsp. sriracha or chili sauce (optional)
In a small bowl, whisk together lime juice, fish sauce, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha (if using). Taste and adjust seasoning if necessary.
In a large bowl, combine the shredded chicken, mixed greens, carrots, red bell pepper, green cabbage, cucumber, cilantro, mint, green onions, and red chili (if using).
Pour the dressing over the salad ingredients and toss until everything is well coated.
Transfer the salad to a serving platter or individual bowls. Sprinkle with chopped roasted peanuts for added crunch. Serve immediately
Cruffins
Dough
3 tubes 8 oz. crescent roll sheets
Filling
½ cup butter, softened
1 Tbsp. green onions or chives, finely chopped
1 Tbsp. garlic, minced
3 cups cheddar cheese, shredded, divided
Garlic Butter
3 Tbsp. butter, melted
1 tsp. garlic, minced
1 tsp. green onions or chives, finely chopped
1 tsp. Creole seasoning or kosher salt
Preheat oven to 350 degrees. Lightly spray a standard 12-cup muffin tin with nonstick cooking spray. Set aside.
Working on a lightly floured work surface, roll out each tube of dough to a 12×16-inch rectangle. If using perforated crescent roll dough, be sure to pinch the seams to seal.
Filling
In a medium bowl combine butter, green onions or chives, and garlic.
Spread about ⅓ of the butter mixture over the top of one sheet of dough.
Sprinkle 1 cup of the cheddar cheese evenly over the butter mixture.
Starting on the long end of the dough sheet, tightly roll it up into a log.
Cut the log in half, creating two shorter logs.
Cut each of those shorter logs in half lengthwise, giving you four sections of dough.
Repeat with the remaining two sheets of dough. You will have 12 sections of dough.
Working one section of dough at a time with the layered side facing out, roll it tightly into a cinnamon roll shape, tucking in the end piece of dough.
Place into the prepared muffin tin. Repeat with the remaining 11 sections.
Bake for 20-25 minutes, or until golden brown. While the cruffins are baking, prepare the garlic butter.
Garlic Butter
In a small bowl, whisk together the butter, garlic, green onions or chives, and salt.
Brush the butter topping over the warm cruffins.