Grilled Thai Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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âMy husband and I love to eat Thai and Indian food, but notice that most of these cuisines do not offer fresh salads on their menus,â writes Grace Kunert of Salt Lake City, Utah. âThis is a recipe we developed to keep all those ethnic flavors when we needed a light dinner.â Ingredients:
1/2 cup hot water |
2 tablespoons lime juice |
3/4 cup flaked coconut |
2 teaspoons curry powder |
2 teaspoons minced fresh gingerroot |
1 teaspoon salt |
4 boneless skinless chicken breast halves (4 ounces each) |
4 cups torn mixed salad greens |
1/2 medium sweet red pepper, julienned |
1/2 cup canned bean sprouts, rinsed and drained |
1/2 cup fresh sugar snap peas |
dressing: |
1/4 cup reduced-sodium soy sauce |
2 tablespoons lime juice |
2 tablespoons coconut milk |
2 tablespoons reduced-fat creamy peanut butter |
4 teaspoons sugar |
Directions:
1. In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a meat thermometer reads 170°.
4. In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad. Yield: 4 servings.
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