Thai Chicken Salad

CookingWithCarolyn's picture

May. 10, 2012

Ingredients

Thai peanut dressing
Rice vinegar 1 Cup (16 tbs)
Creamy peanut butter 2 Tablespoon
Whole jalapeno pepper 1 , chop
Garlic 1 Clove (5 gm)
Fresh cilantro 1 Tablespoon , chop
Sesame oil 2 Teaspoon
Soy sauce 1 Teaspoon
Sugar 3 Tablespoon
Vegetable oil 3 Cup (48 tbs)
For the chicken breast & salad
Chicken breast boneless skinless 2 Large (cut it like the butterfly method)
Red pepper flakes 1 Teaspoon
Romaine lettuce 1 Bunch (100 gm) , chop
Cilantro 2 Tablespoon , chop
Green onions 3 , chop
Red bell pepper 1/2 Medium , thinly sliced
Red cabbage 1/2 Cup (8 tbs) , thinly sliced
Carrot 1/4 Cup (4 tbs) , shredded

Directions

GETTING READY

1. Roughly chop the jalapeno, fresh cilantro.

2. Chop the romaine lettuce, cilantro, green onions, thinly slice the red bell pepper and red cabbage, shred the carrots, and keep everything aside separately.

3. Cut the chicken breast into half using the butterfly method. Like an open book.

4. In a food processor blend vinegar, peanut butter, jalapeno, garlic, cilantro, sesame oil, soy sauce, and sugar. Pulse the ingredients until well blended.

5. While the food processor is on slowly drizzle the vegetable oil and blend.

6. Transfer the dressing into a container and keep it until needed.

7. In a medium bowl place the chicken and add red pepper flakes, and pour about ½ to ¾ Cup of the Thai Peanut Dressing over the chicken.

8. Cover the bowl and let the chicken marinate in the dressing for 30 minutes under refrigeration.

MAKING

9. Heat a grill pan over medium high heat for 5 minutes.

10. Place the chicken on the grill pan and grill each side for 7-8 minutes.

11. Once done remove and let the chicken breast rest for few minutes.

12. In a large serving bowl place the lettuce, cilantro, green onions, red bell pepper, cabbage, and carrots and lightly toss all the ingredients.

13. Slice the chicken breast and place it on top of the salad and pour the Peanut Dressing on top.

SERVING

14. Serve the thai chicken salad fresh.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1690Calories from Fat 1525

 % Daily Value*

Total Fat 173 g266.2%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol

Sodium 175 mg7.29%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2 g8%

Sugars 14 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet