Thai Chicken Salad

I found this recipe at a new favorite blog of mine. Easy, all season salad for lunch or dinner recipe.

Start with a healthy salad base.

Add in sliced red peppers.

Throw on some sliced rotisserie chicken. Which, if you want you can back the chicken breasts (seasoned with olive oil, salt and pepper, and backed in a 350 degree oven for 22-25 minutes, until juices run clear).

Add on the most delicious dressing you will ever encounter in your entire life.

Enjoy.

Thai Chicken Salad
Inspired from How Sweet It Is

Ingredients

dressing + marinade
1 cup sweet chili sauce
1/2 cup rice vinegar
1 tablespoon of toasted sesame oil
1/2 cup lite canned coconut milk
4 tablespoons brown sugar
4 garlic cloves, pressed or finely minced
2 tablespoosn creamy peanut butter
2 teaspoon-sized knobs of ginger, grated
2 limes, juiced
1 tablespoon soy sauce

Combine chili sauce, sesame oil, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a bowl, whisking to combine. Set sauce aside until it’s time to dress the salad with.

Salad

1 small napa cabbage, chopped
1/2 small red cabbage, chopped
6 green onions, sliced
1 large cucumber, peeled, sliced and quartered
1 cup sliced red peppers
2/3 cup edamame
2/3 cup torn fresh cilantro
2/3 cup chopped peanuts

2 cups of prepared shredded chicken (I used the rotisserie from the grocery store)

Combine all salad ingredients, except for chicken  and peanuts, in a large bowl and toss.

Serve salad, top with chicken, top with peanuts, then top with dressing.

29. September 2012 by Zoë
Categories: Asian, Poultry, Salads | 6 comments