Thai Chicken Salad

  • Makes: 4 servings
  • Prep: 30 mins
  • Marinate: 2 hrs to 24 hrs
  • Grill: 12 mins
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Thai Chicken Salad
Ingredients
4
medium skinless, boneless chicken breast halves
2
tablespoons rice vinegar
1
tablespoon reduced-sodium soy sauce
1
teaspoon toasted sesame oil
1/4
teaspoon grated fresh ginger
1/8
teaspoon ground white pepper
1/4
cup salad oil
2
tablespoons peanut butter
3
tablespoons rice vinegar
1
tablespoon reduced-sodium soy sauce
1
teaspoon brown sugar
1/2
teaspoon toasted sesame oil
1/4
teaspoon crushed red pepper
2
cups pea pods, trimmed and strings removed
8
cups torn mixed salad greens
 
Toasted sesame seeds
Directions
  1. Place chicken breast halves in a plastic bag; set aside. For marinade, combine the 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ginger, and white pepper; pour over chicken. Close bag and marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
  2. Drain chicken; discard marinade. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink in center, turning once. (Or, broil 3 to 4 inches from heat for 12 to 15 minutes or until tender and no longer pink, turning once.)
  3. Meanwhile, in a small bowl whisk salad oil into peanut butter. Stir in 3 tablespoons rice vinegar, 1 tablespoon soy sauce, brown sugar, 1/2 teaspoon sesame oil, and crushed red pepper; set aside.
  4. Meanwhile, cook pea pods in a small amount of boiling water for 1 to 2 minutes or until crisp-tender; drain.
  5. To serve, diagonally cut chicken breast halves into thin slices. Arrange greens on a serving platter or individual plates. Top with sliced chicken and pea pods. Drizzle with peanut butter dressing. Sprinkle with sesame seeds. Makes 4 servings.
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