Monday, July 16, 2012

Spicy Thai Chicken Salad

Sometimes I just want to shout from the rooftops when I have a super delicious meal.  

This is one of those. 

This dressing has just the right amount of sweet & spicy which will keep you wanting more...

Let's just say I was sad when we ate this all up.  Sad but happy.  Happy I could experience something so tasty.  This is definitely going in the "keepers" file.  

So I guess what I'm trying to say is...I liked this salad.  You should make it.  As soon as possible...

Spicy Thai Chicken Salad 
Serves 4 (or 2 hungry people)

2 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper

Dressing & Marinade
1 cup Mae Ploy (sweet chili sauce)
1/2 cup rice vinegar
1/2 cup canned coconut milk (light)
6 tablespoons brown sugar
4 garlic cloves, pressed or finely minced
2 tablespoons chunky peanut butter
1 ½ tsp. ground ginger
2 limes, juiced
1 tablespoon soy sauce

Preheat oven to 375 degrees F. Spray a baking dish with non-stick spray. Season chicken with salt and pepper, then place in the baking dish.

Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine. Bring to a boil, then reduce to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and pour about half (I would actually recommend only using about ¼ of it because it is SO good as a dressing and you may want leftovers!) of the sauce over the chicken, turning chicken to coat completely. Set remaining sauce aside to dress the salad with.

Bake chicken for 25-30 minutes, or until it is cooked through.

10 oz. (1 bag or 1 small) shredded red cabbage
5 oz. (1 bag) of spring mix lettuce
2 green onions, sliced
1 large cucumber, peeled, sliced and quartered
2/3 cup chopped or sliced carrots
2/3 cup broccoli
2/3 cup chopped peanuts

While chicken is cooking, combine all salad ingredients, except for peanuts, in a large bowl and toss. When chicken has finished cooking, let it cool for a few minutes and then shred or cut into chunks. Top salad with chicken, top with peanuts, then top with dressing.  If you aren’t going to eat the entire salad in one sitting, I recommend keeping the veggies separate from the peanuts and dressing and assembling together right before eating.


Recipe adapted from how sweet it is 

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