Thai Crunch Chicken Salad

So, for those of you who are wondering, working 40 hours a week + taking night class + finishing up your masters thesis takes up 99% of your free time. I apologize for not posting in awhile, and sadly I wasn’t able to make this post Oscar-related because I haven’t had time to cook! Sigh.

That being said! This salad has been my go-to at work for the past week (in fact, I’m munching on it as we speak – what a productive lunch break!), so I figured sharing this recipe with y’all was better than not sharing anything at all!

Thai Crunch Chicken Salad: Serves 4

Ingredients for Chicken:

  • 3 boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Ingredients for Dressing/Marinade:

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

Ingredients for Salad:

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

Instructions:

  • Preheat oven to 375 degrees F. Spray a baking dish with non-stick spray. Season chicken with salt and pepper, then place in the baking dish.
  • Combine chili sauce, vinegar, coconut milk, sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan, whisking to combine.
  • Bring to a boil, the reduce to a simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and pour half of the sauce over the chicken, turing chicken to coat completely.
  • Set remaining sauce aside to dress the salad with.
  • Bake chicken for 25-30 minutes, or until it is cooked through.
  • While chicken is cooking, combine all salad ingredients, except for peanuts, in a large bowl and toss. When chicken has finished cooking, let cool for a few minutes then either shred or cut into chunks. Serve salad, top with chicken, top with peanuts, then top with dressing.

I’ll get more Oscar recipes to you soon, promise! In the meantime, happy eating!

7 thoughts on “Thai Crunch Chicken Salad

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