Tongue Travel

Passport & Plate - Thai Chicken Salad w/ Chili Lime Peanut sauce

USA | Sunday, February 1, 2015 | 2 photos

Ingredients
Chicken Breast
Romaine lettuce
Purple Cabbage
Carrots
Red onion
Green onion
Cilantro
Tomato
Lime
Garlic cloves
Chunky Peanut Butter
Minced Garlic
Fish Sauce
Honey
Chili Powder
Black Soy Sauce

 

How to prepare this recipe
Marinate chicken breast in a mixture of lime juice, honey, soy, garlic, cilantro and chili powder. Preferably overnight. Grill in skillet.

Prepare vegetables for salad. Chop romaine and cilantro. Dice cabbage and red onions into thin strips, and green onions diagonally. Shave carrots into ribbons. Cut tomatoes in half and then in quarters.

Dressing: mix fish sauce, soy sauce, honey, lime, chili powder, and peanut butter. Dress salad about 5-10 minutes before eating to allow veggies to soak up flavor.

 

The story behind this recipe
I love Thai food! Specifically I love the intense pungent flavors of Thai cooking that makes every dish drool worthy. I created this recipe because I've been making the effort to eat better. Like every healthy eater I didn't want to sacrifice delicious flavors in the process. My salad is packed with such an incredible explosion of Thai flavor you forget you're eating a bowl full of raw veggies.