Thai Salad with Coconut Chicken
Grilled chicken on top of spring greens with a sweet and sour dressing.
Ingredients
For the Coconut Chicken:
- 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
For the Sweet and Sour Dressing:
- 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
For the Vegetables:
- 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
Instructions
For the Coconut Chicken:
- 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.
For the Sweet and Sour Dressing:
- In a small jar, shake all the ingredients together.
To Assemble the Salad:
- 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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