Thai-Style Chicken Salad
1 head Napa cabbage or romaine lettuce, shredded (about 6 cups)
1 English cucumber, peeled, halved lengthwise, sliced (about 1-1/4 cups)
2 medium carrots, coarsely grated (about 1 cup)
2 small seedless oranges, peeled and cut into segments
1/2 cup fresh cilantro leaves
1 cup bean sprouts ends trimmed (optional)
2 Honey-Lime Glazed Chicken Breasts, shredded (recipe follows)
Honey-Lime Dressing (recipe follows)
1/4 cup dry-roasted peanuts, chopped
Combine all ingredients except Honey-Lime Dressing and peanuts in large bowl; toss until well blended. Pour Honey-Lime Dressing over salad; toss until well blended. Sprinkle each serving with peanuts just before serving.
Whisk together in small bowl until well blended:
6 tablespoons honey
5 tablespoons minced dry roasted peanuts
3 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1 tablespoon minced seeded jalapeño, serrano or Thai chile pepper
1-1/2 teaspoons soy sauce
1 teaspoon minced garlic
3/4 teaspoon grated lime peel
Honey-Lime Glazed Chicken
1/2 cup honey
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons seeded, minced jalapeño, serrano or hai chile pepper
1-1/2 teaspoon minced garlic
6 bone-in skinless chicken breast halves (about 3 pounds)
Combine all ingredients except chicken in small bowl until well blended.
Place chicken in shallow baking dish; pour half of marinade over chicken.
Cover and refrigerate 2 hours or overnight.
Reserve remaining marinade.
Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center.
Reserve 2 chicken breasts for use in Thai-Style Chicken Salad.
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