Tangy Grilled Thai Chicken Salad
Phase 3 | Serves 4 | Prep time: 30 minutes | Total time: 1 hour 30 minutes (or more, with extra marinating time)
Ingredients
- 1/2 cup hot water
- 2 tablespoons fresh lime juice
- 3/4 cup flaked coconut, unsweetened
- 2 teaspoons curry powder
- 2 teaspoons minced fresh ginger
- 1 teaspoon sea salt
- 4 boneless skinless chicken breasts halves (4 ounces each)
- 4 cups mixed salad greens
- 1/2 medium sweet red pepper (or more), julienned
- 1/2 cup fresh bean sprouts, rinsed and drained
Dressing:
- 1/4 cup coconut aminos
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut milk (regular, not lite)
- 2 tablespoons almond butter
- 2 packets stevia
Directions
- In a blender, combine the hot water, 2 tablespoons lime juice, coconut, curry powder, ginger, and salt. Cover and blend.
- Pour this into a large, resealable plastic bag, and add the chicken.
- Seal the bag and squish around the chicken to coat.
- Refrigerate for at least 1 hour; better if marinated for 8 hours.
- Remove the chicken, and discard the excess marinade.
- Grill the chicken, covered, over medium heat, turning once, until an instant-read meat thermometer inserted into the center of the breast reads 170 degrees.
- Remove the chicken from the grill, and let it cool before cutting into strips.
- In a large salad bowl, combine the greens, red pepper, and bean sprouts.
- In a small bowl, whisk the dressing ingredients.
- Pour 2/3 of the dressing over the salad and toss.
- Cut the chicken into strips and arrange them on top of the salad.
- Pour the remaining dressing over the chicken strips and serve.
Phase 3 | Serves 4 | Prep time: 30 minutes | Total time: 1 hour 30 minutes (or more, with extra marinating time)
Ingredients
- 1/2 cup hot water
- 2 tablespoons fresh lime juice
- 3/4 cup flaked coconut, unsweetened
- 2 teaspoons curry powder
- 2 teaspoons minced fresh ginger
- 1 teaspoon sea salt
- 4 boneless skinless chicken breasts halves (4 ounces each)
- 4 cups mixed salad greens
- 1/2 medium sweet red pepper (or more), julienned
- 1/2 cup fresh bean sprouts, rinsed and drained
Dressing:
- 1/4 cup coconut aminos
- 2 tablespoons fresh lime juice
- 2 tablespoons coconut milk (regular, not lite)
- 2 tablespoons almond butter
- 2 packets stevia
Directions
- In a blender, combine the hot water, 2 tablespoons lime juice, coconut, curry powder, ginger, and salt. Cover and blend.
- Pour this into a large, resealable plastic bag, and add the chicken.
- Seal the bag and squish around the chicken to coat.
- Refrigerate for at least 1 hour; better if marinated for 8 hours.
- Remove the chicken, and discard the excess marinade.
- Grill the chicken, covered, over medium heat, turning once, until an instant-read meat thermometer inserted into the center of the breast reads 170 degrees.
- Remove the chicken from the grill, and let it cool before cutting into strips.
- In a large salad bowl, combine the greens, red pepper, and bean sprouts.
- In a small bowl, whisk the dressing ingredients.
- Pour 2/3 of the dressing over the salad and toss.
- Cut the chicken into strips and arrange them on top of the salad.
- Pour the remaining dressing over the chicken strips and serve.