Thai Chicken Salad

iVillage Member
Registered: 04-01-2004
Thai Chicken Salad
3
Tue, 06-05-2007 - 10:32pm

Thai Chicken Salad

This was really easy and fast to put together.  Everyone loved the dressing.  I omitted the brown sugar totally and didn't miss it.  You can substitute a packet of splenda.  I also added julienned cucumbers and bell peppers.





 
4 servings
Prep: 30 minutes
Marinate: 2 to 24 hours
Grill: 12 minutes

 


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  to 1/2 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 refrigeraor 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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Edited 6/5/2007 10:33 pm ET by cl-cathy205
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iVillage Member
Registered: 12-30-2003
Thu, 06-21-2007 - 11:13am

This salad is wonderful! I made it for the first time for my niece and I last night and we loved it! It's easy too...and leftovers for lunch! Will definately add this to my regular weekly meals.

I added sliced red pepper, scallions, carrots and cucumber for some extra veggies.




Edited 6/21/2007 11:14 am ET by algood2003
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iVillage Member
Registered: 04-01-2004
Thu, 06-21-2007 - 11:37am
Thanks for the review.
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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Thu, 06-21-2007 - 11:55am

We had this last night, too, and I added stuff as well--sliced red peppers, cucumbers, red onion & also used 1/2 spinach, 1/2 romaine lettuce blend w/ red cabbage & carrots. I also added some fresh baby basil leaves that I have growing in my windowsill--it was great! :o)

Dana

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