Thai Chicken Salad
Portion Size: 1 ½ cups. ( 1 cup salad with ½ cup chicken pieces with peanut sauce)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| Chicken marinade | |
| 1/4 cup sugar | |
| 1 lime, juiced | |
| 1/2 cup vegetable oil | |
| 2 Tablespoon rice vinegar | |
| 1 clove garlic, minced | Washed, peeled and minced. |
| ¼ cup cilantro, chopped | Washed, trimmed and chopped |
| dash of salt and pepper | |
| 8 boneless, skinless chicken breasts – about 2 1/2 pounds total | |
| Salad | |
| 4 cups hearts of romaine | Washed, trimmed and chopped |
| 3 cups large head of Napa cabbage | Washed, trimmed and chopped |
| ½ cup unsalted peanuts | |
| ¼ cup cilantro, chopped | Washed, trimmed and chopped |
| 1 cucumber | Washed, peeled, seeded and chopped |
| 2 carrots, shredded | Washed, peeled and shredded. |
| 1 red bell pepper | Washed, trimmed and diced |
| 5 green onions (including greens) | Washed, trimmed and sliced thin. |
| Dressing | |
| 1/4 cup rice vinegar | |
| 1/4 cup Thai sweet red chili sauce | |
| 1 teaspoon sesame oil | |
| 1/2 teaspoon sugar | |
| pinch of salt and pepper | |
| Peanut Sauce | |
| 1/4 cup peanut butter | |
| 1 Tablespoon rice vinegar | |
| 1 Tablespoon Thai sweet red chili sauce | |
| 2 Tablespoons water | |
| 2 Tablespoons lite soy sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a sealable container, combine all the ingredients for the chicken marinade. Stir it all around and add chicken to coat, then place it in the fridge for at least 1 hour to marinade. Cook the chicken either on a hot grill, 6-8 minutes a side or in a 350-degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite sized pieces. | Discard marinade. Cook until internal temperature reaches 165 degrees F. |
| 2 | Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken. Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Dish out the individual servings of the salad. | |
| 3 | Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a bit more water. | |
| 4 | Generously drizzle the peanut sauce over each serving of chicken and then top with the peanuts. Serve on top of lettuce salad. |
Posted in Chicken Dinner Recipes
