Thai Chicken Salad

5
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
2
Difficulty
Easy
This delicious chicken salad has a homemade peanut dressing that is fabulous!

Ingredients

creamy peanut butter with omega-3

2 Tbsp

water

1 Tbsp, warm

low sodium soy sauce

2 tsp

rice wine vinegar

2 tsp

honey

2 tsp

ginger root

½ tsp, minced

minced garlic

½ tsp

kosher salt

½ tsp

cayenne pepper

1 pinch

cooking spray

2 spray(s)

uncooked boneless skinless chicken breast(s)

10 oz

packaged coleslaw mix (shredded cabbage and carrots)

2 cup(s)

sweet red pepper(s)

1 medium, thinly sliced

cucumber(s)

1 cup(s), thinly sliced

uncooked red onion(s)

¼ cup(s), sliced, thinly sliced

fresh mint leaves

¼ cup(s), minced, plus additional for garnish

uncooked scallion(s)

2 Tbsp, chopped

Instructions

  1. To make dressing, whisk together first nine ingredients (peanut butter through cayenne) and keep at room temperature.
  2. Spray a nonstick skillet or grill pan with cooking spray and heat over medium-high heat.
  3. Cook breasts, turning occasionally, until internal temperature reaches 165ºF, approximately 20 minutes.
  4. While breasts are cooking, toss together coleslaw, bell pepper, cucumber, onion and mint. Divide evenly across two serving bowls.
  5. Remove cooked breasts from heat, cross-slice each breast and place one breast on top of each salad.
  6. Drizzle salads evenly with peanut dressing and garnish with scallions and additional mint. Yields 1 salad per serving.

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