Friday, October 30, 2015

Thai Chicken Salad

Who loves Thai Peanut Sauce?!?!?!?  If so, this recipe is for you!!  A local restaurant used to have a Thai Peanut Chicken Wrap on the menu . . .but they removed it.  It's been a few years now . . .and I still crave it.  So, I finally buckled down and decided to try and recreate the dressing and make it into a salad (instead of a wrap).  Succulent grilled chicken, crisp lettuce, crunchy red pepper, cool cukes and let us not forget about that divine peanutty salad dressing!  

Thai Chicken Salad
Serves 2

6-8 oz Grilled Chicken Breast
4 Cups Romain Lettuce
1/2 Cup Diced Cucumber
1/2 Cup Diced or Sliced Carrot
1/4 Cup Diced Red Bell Pepper
4 Green Scallions, Sliced
1/4 Cup Crunchy Chow Mein Noodles (optional)
3 Tablespoons Peanut Butter
2 TB Rice Wine Vinegar
1 Teaspoon Dried Cilantro
1/4 Teaspoon Chili Garlic Sauce (aka Sirracha)
1 Teaspoon Low Sodium Soy Sauce
1 Drop Coconut Extract
1/4 Cup Water

Step 1:  Create the Thai Peanut Salad Dressing.  To do so, in a small bowl - combine the peanut butter, rice wine vinegar, cilantro, soy sauce, coconut extract and chili garlic sauce.  Mix together until well blended.  Add the water and stir until well blended.   Set aside.

Step 2:  Prep your salad by dividing the lettuce among two plates.  Top each bed of lettuce with chicken, carrot and cucumber.

Step 3:  Drizzle the dressing on the salads and then top with remaining ingredients (scallions, red pepper and crunchy noodles).

Enjoy! This may make more peanut dressing than you need for the salad.  If so, store in a covered container and place in the fridge for later use.

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