Spring 2023 in Oklahoma is unlike any other I’ve experienced.
Everything is behind. Daffodils are just now starting to bloom in my area when they should be close to dying by now. I’ve only spotted a few violets here and there when they should be everywhere. The redbud trees are just now blooming when they should be close to greening up.
On top of that, my area is BONE DRY. I can’t find any morels to save my life. The ground is just too dang dry.
I’ll hope for more rain showers in our future. We could definitely use it. We had devastating wildfires just south of my house on Friday. Send good vibes, shake a rain stick, do a rain dance—anything will help at this point.
Despite the very un-springlike weather, I’m close to being done with my winter meals. I think I have maybe one more good soup recipe in me, but after that it’s all salads all the time.
Well, I’ll still be cooking up other entrees, but you get the gist.
This salad was a speedy one to put together. You can cut major corners by using pre-cooked chicken (rotisserie) and those microwavable bags of Jasmine rice. That’s what I did!
This salad keeps well in the fridge for a few days, so it’s a good one if you’re a meal prepper like me. The cabbage gets a little soggy by day 3, but it’s not inedible. I recommend keeping some peanuts off to the side to top your salad with, though. Crunchy, fresh peanuts really make the salad pop.
Enjoy!
Peanut Chicken and Rice Salad
A simple and speedy salad to whip together that packs the peanut flavor.
Ingredients
Directions
- In a large bowl, toss together chicken, rice, cabbage, cucumber, cilantro and peanuts.
- In a small bowl, whisk together peanut sauce, water, and olive oil until smooth and well combined. Drizzle sauce over chicken and rice mixture and toss until well coated.
- Serve salad topped with more peanuts and chopped cilantro.
leencuisine.com 
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