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.
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
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
- Combine all ingredients in a medium saucepan. Whisk together.
- Bring the mixture to a simmer and cook for 3-4 minutes. The mixture will thicken
- Remove from heat and allow to cool
- Preheat oven to 375F.
- 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’!!!)
- Cook chicken for 15-20 minutes, or until cooked through. Allow to cool slightly before shredding or slicing.
- Prepare the edamame as per package instructions.
- Divide prepared ingredients among plates.