This month, get recipes for a colorful Thai Noodle Salad with Peanut Dressing, a Trenton House Spinach and Rice Salad, and a Greek Orzo Chicken Salad.

Some serving dishes come with a story.

Ten minutes prior to guest arriving at our lake house, I found myself scurrying about amid the savory aromas wafting from my kitchen. Popping open the oven, I pulled the roast chicken thighs — the source of said aroma. Next, I checked on the cooked rice that was resting patiently on the stove, before throwing a final glance at the salad waiting to be served. Then it hit me: I realized I didn’t have a platter large enough to serve the chicken atop the bed of rice.

Not a huge crisis, I’ll admit. I could simply have served the chicken in its baking dish, but that certainly wasn’t the elevated look I was hoping for. Nor did I think our guests would be in the mood for a belly-up-to-the-buffet service after their long journey. It was Friday evening after all, and that calls for a sit-down family-style dinner on the deck overlooking the cove, where we can all unwind and linger over conversations, while indulging ourselves with second helpings, as the candles burn down and the cricket chirps rise.

Having planned the menu and shopped in advance of our weekend getaway, I had simply overlooked the packing of the extra serving pieces I would need to bring along. So, glancing around the kitchen, I thought, How creative can I be? There, above the upper cabinets, tipped upright against the wall, was an oversized aluminum decorative piece — imagine a circular shield. I called to my husband and said, “Please pluck it from its perch.”

After a good bath, it shined like new — yes, it would do the trick! I recall layering the rice and chicken onto my impromptu platter followed by a dash outside to my herb garden to gather fresh oregano for garnish, when the friendly toot of a horn announced our guests’ arrival.

It always amazes me how a simple oversight can produce an ingenious solution. Since that night, I have returned to “the platter” time and again. Recently, it’s become my go-to vehicle for serving summer lunches to a hungry crowd.

This platter has held everything from a Thai Noodle Salad with Peanut Dressing so fresh and colorful it’s a bit of a shame to toss it with its dressing; to a Trenton House Spinach and Rice Salad blended with a unique combination of wild rice, water chestnuts, and bacon; to my Greek Orzo Chicken Salad with notes of lemon, a sweet tang of roasted sun-dried tomatoes, and the satisfying crunch of pine nuts. When served with fresh bread or pita, each of these salads eat like a meal.

Not every serving dish I have comes with a whimsical story, but a lot of them do have a history. I hope you enjoy these recipes and remember to pile them high on a platter that matters to you.

Thai Noodle Salad with Peanut Dressing

Makes 12 servings

Salad Ingredients

2 c. baby spinach

2 c. purple cabbage (thinly sliced)

1 c. carrot (cut into ribbons with peeler)

1 red or yellow bell pepper (thinly sliced)

1 c. frozen edamame (thawed)

16 oz. rice noodles

3 c. rotisserie chicken (diced)

1/2 c. fresh cilantro (stems removed)

1 Tbsp. white sesame seeds (for garnish)

Dressing Ingredients

1 Tbsp. maple syrup

1/2 c. peanut butter

4 Tbsp. soy sauce

2 tsp. Sriracha

3 Tbsp. rice vinegar

1 Tbsp. toasted sesame oil

1 tsp. garlic powder

1 tsp. ground ginger

1/4 c. water

Directions

In a large stock pot, cook noodles according to package directions, then drain and rinse. Set aside to cool. Thaw or microwave edamame for three minutes. Meanwhile, prepare the vegetables. Position the chicken on the bottom of the platter. Top with the remaining six ingredients by bunching each side-by-side and clockwise to make six sections: spinach, cabbage, carrots, peppers, edamame, noodles — creating a color wheel. In the Mason jar, mix all dressing ingredients together and shake vigorously until well combined. At the table, pour dressing over salad and toss before garnishing with sesame seeds and cilantro.

Tip from Laura: This dish makes great leftovers and keeps in the refrigerator for up to four days.

Trenton House Spinach and Rice Salad 

Makes 12 servings

Salad Ingredients

6 oz. box Uncle Ben’s Original Recipe Long Grain and Wild Rice^®

5 oz. spinach

12 thick slices of bacon (cooked crisp and crumbled)

1 oz. can water chestnuts (sliced)

1 c. celery (sliced)

1/2 c. green onions (sliced)

crunchy Asian noodles (garnish)

3 c. rotisserie chicken (diced)

Dressing Ingredients

1 envelope Good Seasons Italian Salad Dressing^® mix

1-1/2 Tbsp. soy sauce

2/3 c. olive oil

1/4 c. vinegar

2 Tbsp. sugar

Directions

Prepare rice according to package directions, then refrigerate for one hour. Prepare the envelope of dressing according to package directions in a Mason jar with lid, adding in soy sauce and sugar, then give a good shake to combine. Cook bacon and drain on paper towels. Allow it to cool before crumbling. Just before serving, add the rice to a large bowl. Pour a little bit of the dressing over the rice and mix. Layer next with the spinach, chicken, celery, green onions, water chestnuts, and bacon. Toss with the remaining dressing and top with Asian noodles.

Greek Orzo Chicken Salad 

Makes 12 servings

Ingredients

8 c. chicken broth

4 c. water

3 c. rotisserie chicken (diced)

1 c. feta cheese

1 c. olive oil (divided)

1 c. sun-dried tomatoes (julienne cut, in oil)

1/2 c. Kalamata olives (sliced)

16 oz. orzo

5 oz. baby spinach

1 bunch green onions (thinly sliced)

1 lemon (juiced)

1/2 c. fresh basil (thinly sliced)

1/2 c. pine nuts

Salt and pepper

Directions

In a large stockpot over medium high heat, bring chicken broth and water to a boil. Add orzo and cook according to package directions. Remove from heat, drain in a colander, and place orzo in an airtight container. To the warm orzo, add half the olive oil, stir to combine, then seal and refrigerate to cool. In a small Mason jar, add lemon juice to remaining olive oil and shake vigorously to emulsify the liquid. Once the orzo is chilled, place it at the bottom of the platter and layer with spinach, sun-dried tomatoes, olives, green onions, and chicken. Top with basil, pine nuts, and feta. Pour the dressing over salad and toss. Salt and pepper to taste.

Tip from Laura: If you don’t have a Mason jar to use for the dressings, use a tight-fitting plastic container.

Laura Schupp is the author of Our Newlywed Kitchen: The Art of Cooking, Gathering & Creating Traditions. Learn more about Laura at OurNewlywedKitchen.com.

These recipes originally appeared in the June 2024 issue of HomeLife Magazine. Take a look at our recipes featured in May to get recipe ideas for any occasion.

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