Thai Salad With Coconut Chicken Recipes

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THAI SALAD WITH COCONUT CHICKEN



Thai Salad with Coconut Chicken image

Grilled chicken on top of spring greens with a sweet and sour dressing.

Provided by Sharon

Categories     Main Course

Time 35m

Number Of Ingredients 19

2 boneless, skinless chicken breasts
1 cup coconut milk
1 tsp. fish sauce
1 tbsp. brown sugar
1 tsp. coriander powder
½ tsp. each cumin powder and black pepper
¼ tsp. each powdered yellow mustard and powdered ginger
¼ tsp. fennel seed
2 tbsp. each chopped cilantro and mint
1 tbsp. minced garlic
¼ tsp. red pepper flakes
2 tbsp. sugar
¼ each olive oil and rice wine vinegar
4 cups Spring greens
1 cup sliced cucumbers
1 cup peeled and sliced carrots
1 cup sliced radishes
1 cup sliced yellow or red bell peppers
¼ cup chopped peanuts

Steps:

  • In a bowl, mix everything but the chicken together.
  • Cut the chicken breasts in half horizontally, and then pound them to an even thickness of about half an inch thick. Place them in the marinade, and let them sit while you heat the grill pan.
  • Grill the chicken on a hot grill pan, with a little bit of olive oil. Use medium heat, and cook the breast pieces, a few at a time until they're cooked through. Let them chill in the refrigerator while you prepare the rest of the salad.
  • Chop the chicken into bite sized pieces before tossing them with the rest of the salad ingredients.
  • In a small jar, shake all the ingredients together.
  • Toss all the vegetables, chicken, and peanuts in a large bowl. Pour the dressing over everything and toss until everything is well coated with the dressing.

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