Thai Chopped Coconut Chicken Salad with Lime Dressing
Tender coconut marinated chicken tossed with colorful salad vegetables and topped with lime 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. cumin powder
- ½ tsp. black pepper
- ¼ tsp. yellow mustard powder
- ¼ tsp. ground ginger
- ¼ tsp. fennel seed
For the Lime Dressing:
- ½ cup vegetable oil
- 2 tbsp. lime juice
- 2 tsp. chopped mint
- 1 tsp. minced garlic
- 1 tsp. brown sugar
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
For the Chopped Salad:
- 1 head Boston Lettuce, chopped
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup chopped red and orange peppers
- 1 cup diced red onion
- 1 chopped avocado
- 1 cup sliced cucumber
- 1 cup chopped unsalted peanuts
Instructions
For the Coconut Chicken:
- In a bowl mix everything but the chicken together. This will be your marinade for the chicken.
- Cut the chicken breasts in half, horizontally, and then pound them to an even thickness of about a half inch thick. Place them in the marinade, while your grill pan heats up.
- Grill the breasts on a grill pan, on medium heat, until cooked through. Put them back in the refrigerate until you're ready to assemble the salad.
- Chop the chicken into bite sized pieces before tossing with the rest of the salad ingredients.
For the Lime Dressing:
- Shake all the ingredients until well combined, in a small jar.
To assemble the Chopped 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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