Thai chicken salad
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Never bring a sad desk lunch to work again. Now, you can make your own home cooked Thai dish that you'll want to prepare again and again, for lunch or dinner! This grilled chicken salad and DIY peanut sauce is scrumptious, and you'll rest easy knowing exactly what's in it (forget those commercially made condiments with tons of hidden sugar). The generous helping of dressing you get is super creamy, you'll never believe it's dairy-free! Garnished with fresh mint and chopped scallions, the robust flavors make this deceptively simple salad truly stand out. This is a great candidate for batch cooking ahead of time to assemble each day when you're ready to eat!
Ingredients
Creamy peanut butter with omega-3 (with oil and sugar added)
2 Tbsp
Water
1 Tbsp, warm
Less sodium soy sauce
2 tsp
Rice wine vinegar
2 tsp
Honey
2 tsp
Fresh ginger
½ tsp, minced
Jarred minced garlic
½ tsp
Kosher salt
½ tsp
Cayenne pepper
1 pinch(es)
Cooking spray
2 spray(s)
Uncooked skinless boneless chicken breast
10 oz
Packaged coleslaw mix (shredded cabbage and carrots)
2 cup(s)
Red bell pepper
1 medium, thinly sliced
Cucumber
1 cup(s), thinly sliced
Red onion
¼ cup(s), sliced, thinly sliced
Fresh mint leaves
¼ cup(s), minced, plus additional for garnish
Scallions
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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