Thai Grilled Chicken Salad
Grilled chicken breasts are smothered with spicy peanut sauce on top of a vegetable and rice noodle salad. This delicious summer offering will nourish and satisfy your Asian food cravings.
Servings: 4
Ingredients
- 4 skinless boneless chicken breasts
- 4 tbsp Thai red curry paste for the marinade
- 100g/3 nests rice noodles
- 1/3 head red cabbage
- 2 carrots
- 1/2 long English cucumber
- 4 green/spring onions
- 20g/1/2 cup fresh cilantro/coriander
- 3-4 mint leaves for garnish optional
- 4 tbsp roasted peanuts
For the dressing
- 3 tbsp crunchy peanut butter
- 2 tbsp boiling water
- 3 tbsp This is an affiliate link.soy sauce
- 1/2 tbsp grated ginger or jarred ginger paste
- 1 clove garlic grated or pressed
- 1 tbsp Sriracha sauce or 1/2 tsp chilli flakes
- 1 1/2 limes juice and zest
- salt to taste
Instructions
- Cut each chicken breast in half lengthwise, then pound the thicker part of the chicken breast to flatten and even it out. Spread the red curry paste all over the chicken breasts and let them marinate for 2-3 hours in a refrigerator. Place the chicken breasts on a preheated grill on high heat and grill for 2 minutes on each side, then move to the indirect heat, cover the lid of the grill and cook for 5-7 minutes until cooked all the way through and the internal temperature reads 165F/74C. Rest for 5 minutes before serving.
- Make the salad dressing by mixing the peanut butter with boiling water to loosen it a bit, then stir in the soy sauce, grated ginger or ginger paste, sriracha sauce, pressed garlic and the zest and juice of 1 ½ limes.
- Prepare the rice noodles according to package instructions. Slice the red cabbage thinly, then cut the carrots and cucumber in thin long strips. Use a julienne vegetable peeler if you have one. Chop the cilantro and slice the green onions.
- Drain and rinse the noodles in cold water, then combine them with the vegetables and toss with the peanut dressing reserving 3-4 tbsp of the dressing. Add salt to taste. Serve topped with sliced grilled chicken and chopped peanuts. Drizzle the reserved dressing all over the chicken breasts before serving.
Nutrition
Calories: 420kcal | Carbohydrates: 38g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1163mg | Potassium: 998mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8728IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 3mg