Thai Crunch Salad


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I really enjoy salads. They can be really interesting and diverse and satisfying – we do a disservice to the salad name if we only think of some iceberg with tomatoes and cucumber swimming in ranch or Italian dressing.

This recipe meets my criteria for a tasty salad that can behave as a meal.  It’s really crunchy and fresh while still delivering the health factor that salad for dinner should. The dressing is excellent; we have used it as dipping sauce for rice paper rolls, as a sauce for a wrap, or whatever really. It’s great.

Ingredients
Dressing **(Recipe yields 2 cups!)
1 cup sweet chili sauce
½ cup rice wine vinegar
½ cup coconut milk (we freeze the remainder of the can)
6 tablespoons brown sugar
4 garlic cloves, finely minced
1 tablespoon finely grated ginger
3 tablespoon peanut butter (we use chunky, based on what is in our cupboards)
1 tablespoon low sodium soy sauce
Juice of 2 limes

Salad
2 chicken breasts
2-3 cups Coleslaw mix (or, use shredded cabbage)
½ red pepper, thinly sliced
1 small carrot, shredded
½ cup shelled edamame
¼ cup cilantro, roughly chopped
2 tablespoons unsalted, roasted peanuts, roughly chopped
2 scallions, thinly sliced

Instructions
Dressing

  1. Combine all ingredients in a medium saucepan. Whisk together.
  2. Bring the mixture to a simmer and cook for 3-4 minutes. The mixture will thicken
  3. Remove from heat and allow to cool

Salad

  1. Preheat oven to 375F.
  2. In a baking dish, brush the chicken with dressing (making sure you do not put the utensil you used to brush the chicken back in the ‘main supply’!!!)
  3. Cook chicken for 15-20 minutes, or until cooked through. Allow to cool slightly before shredding or slicing.
  4. Prepare the edamame as per package instructions.
  5. Divide prepared ingredients among plates.

Adapted slightly from:
Smells Like Home
How Sweet It

2 thoughts on “Thai Crunch Salad

  1. This salad is going on my dinner menu soon! I love anything Thai and the dressing sounds great. (Love that it makes lots too, as my daughter is a huge salad eater, so it will never go to waste).

    • So happy to hear – let me know how you like it! Seeing as it is grilling season, I am thinking that the dressing would make a very tasty burger topping as well!

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