Ladies and Gentle Hams,
Thank you for joining me once again to discuss another riveting account of the happenings in my kitchen! Let’s see what you’ve brought to the kitchen today. Chef’s hat? Check. Apron? Check. Mischievous smile? Now….why would that be? Have you been sneaking edamame off of my prep space again? We’ve gone over this before. Paws off! No snacking until we’re done cooking. You little sneak.
Let’s see…..what do I have in store for you today? Today, we’re making this delicious loaded Thai grilled chicken salad with homemade peanut dressing. It’s super simple and can be yours in a snap. This salad uses the cruciferous crunch mix from Trader Joe’s as the base which gives it a delicious crunchy texture. If you haven’t used the cruciferous crunch mix yet, go out and pick up a bag now. Or, if you don’t have Trader Joe’s near you, you can always mix up a blend yourself. It’s a mixture of shredded kale, Brussels sprouts, broccoli, and green and red cabbage. Talk about fiber!! You can get everything you need to make this recipe at Trader Joe’s!
And the thai peanut dressing? It’s pretty killer. Especially if you have a peanut allergy. BA DA CHING. Sorry, I can never resist a good peanut allergy joke. If you do in fact have a peanut allergy, I deeply apologize for this joke and for creating a salad that you can never eat. It’s a good idea to double or triple the dressing recipe so that you can easily throw it on top of any salad you whip up. It’s also amazing over whole wheat pasta and makes a delicious Thai pasta salad sauce.
Let’s get started.
Step 1: Get Saucy. Let’s make that Thai peanut dressing. Combine peanut butter, rice vinegar, sriracha, lime juice, maple syrup, soy sauce, ginger, and garlic in your food processor. Blend for 30-45 seconds. Add cilantro and blend for 15-20 seconds. You want the cilantro to be in tiny pieces but still visible. Unless you are serving this to someone who claims to hate cilantro like my fiancé. Then keep on blending to destroy the evidence.
Step 2: Kickin’ up chicken. Season your chicken. I use boneless skinless thin cut chicken breast filets for this recipe, but feel free to substitute for boneless skinless thighs instead. Combine chicken in a small mixing bowl with sriracha, soy sauce, garlic and black pepper. Fire up your grill pan or outside grill. Grill your chicken breasts 5 minutes per side. Resist the temptation to move it around while it cooks other than when you flip it.The chicken breasts I use are cut pretty thin. If your chicken needs more time, keep on grillin’. Remove from heat to rest.
Step 3: Cruciferous Crunch. Combine all your salad ingredients. Chop your chicken. And pour over your dressing. I use about 3/4 of the dressing that this recipe makes. If you like a more lightly or heavily dressed salad, you do you. I like to add a handful of chopped cilantro and a squeeze of fresh lime to my salad to make it taste extra fresh. If you’re a cilantro hater…feel free to omit.
loaded grilled chicken thai salad with peanut dressing
Ingredients
For the dressing
- 4 tablespoons creamy peanut butter
- 3 tablespoons rice vinegar
- 1 1/2 tablespoons sriracha
- 1 lime juiced
- 1 tablespoon organic pure maple syrup
- 2 tablespoons low sodium soy sauce
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 1 handful cilantro
- 2 tablespoons water
For the chicken:
- 2 thin cut boneless skinless chicken breasts
- 1 tablespoon sriracha
- 1 tablespoon low sodium soy sauce
- Dash of black pepper
For the salad
- 1/2 bag cruciferous crunch salad mix
- 1 red bell pepper chopped into small pieces
- 1/2 cup edamame
- 2 green onions chopped from top to bottom
- 1/2 cup shredded carrots
- 3/4 cup dressing
- 1 handful cilantro chopped
Instructions
For the dressing:
- Combine peanut butter, rice vinegar, sriracha, lime juice, maple syrup, soy sauce, ginger, and garlic in your food processor. Blend for 30-45 seconds. Add cilantro and blend for 15-20 seconds. You want the cilantro to be in small pieces but still visible.
For the chicken:
- Season your chicken. I use boneless skinless thin cut chicken breast filets for this recipe, but feel free to substitute for boneless skinless thighs instead. Combine chicken in a small mixing bowl with sriracha, soy sauce, garlic, and black pepper. Fire up your grill pan or outside grill. Grill your chicken breast 5 minutes per side. Resist the temptation to move it around in between. The chicken breasts I use are cut pretty thin, if your chicken needs more time, keep on grillin'. Remove from heat to rest.
For the salad: Combine all your salad ingredients. Chop your chicken. And pour over your dressing. I use about 3/4 of the dressing that this recipe makes. If you like a more lightly or heavily dressed salad, you do you. I like to add a handful of chopped cilantro and a squeeze of fresh lime to my salad to make it taste extra fresh. Feel free to omit if you don't love cilantro.
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