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Thai Style Salad with Grilled Chicken
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Servings: 4
Prep Time: n/a
Cook Time: n/a
Ingredients
4 Boneless, Skinless Chicken Breast Chicken - Breast
1 Tablespoon (for marinade) Vegetable Oil
2 Tablespoons (for marinade) Soy Sauce
1 Tablespoon (for marinade) Peanut Butter
2 Teaspoons (for marinade) Hot sauce
2 Teaspoons (for marinade) Seasoning - Montreal Steak Seasoning
1/4 cup Lime Juice, for dressing
1 Tablespoon (for dressing) Soy Sauce
1 Tablespoon (for dressing) Vinegar - Rice
1 Tablespoon (diced, for dressing) Shallot
1 Tablespoon (grated, for dressing) Ginger
2 Teaspoons (for dressing) Sugar - White
2 Tablespoons (for dressing) Peanut Oil
1 Head (chopped) Lettuce - Romaine
1 (sliced into rounds) Cucumber
1-2 Carrots, julienned
1 Bell Pepper - Yellow, cut into strips
Handful (chopped) Cilantro
handful Bean Sprouts, washed
1-2 Tomatoes, chopped
Cooking Directions
1. For the chicken marinade: Warm up peanut butter in microwave if it needs to be loosened up for about 10 - 15 seconds. In a food processor or blender, combine vegetable oil, soy sauce, peanut butter, hot sauce and grill seasoning. Spread mixture evenly over chicken, set aside for about 15 minutes.
2. For the ginger-lime dressing: In a blender or food processor, combine fresh lime juice, soy sauce, rice vinegar, diced shallot, grated ginger, sugar and peanut oil.
3. Preheat grill pan over medium-high heat, once ready, grill chicken for about 3 minutes on each side. Once cooked, cut into thin strips.
4. While chicken is cooking, chop up your vegetables for the salad and place in large salad bowl. Feel free to use any vegetables you prefer in your salad, the ones listed are just suggestions.
5. Place salad in bowl, top with grilled chicken pieces and dressing.
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