Thai Chicken Salad with Peanut Dressing

           Entrees, Intermediate, Recipes
Thai Chicken Salad with Peanut Dressing
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6 cups torn Romaine lettuce

2 boneless, skinless chicken breasts

2 cups fresh bean sprouts

¾ cup sliced celery

2/3 cup coconut milk

1 Tablespoon pure maple syrup

2 Tablespoons creamy peanut butter

1 Tablespoon fresh lime juice

2 Tablespoons coconut aminos

1/8 teaspoon ground red pepper

2 Tablespoons coarsely chopped unsalted, dry-roasted peanuts

4 lime wedges


Place chicken breasts in a pot. Add water or chicken stock so that it completely covers the chicken by at least a half inch to an inch. Bring to a boil then reduce heat to a slight simmer. Partly cover the pot and cook for 10 minutes. Turn off the heat and leave the chicken to finish cooking in the pot for 10-15 more minutes.

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts and serve with lime wedges if desired.

Serve immediately.

Makes 4 servings

This recipe was inspired in whole or in part by My Recipes