Thai Chopped Chicken Salad Recipe
Thai chopped chicken salad made with kale and a delicious peanut dressing. It makes a great lunch or light dinner, healthy as they come.
Ingredients
- 1 cup Full Fat Coconut Milk
- 1/2 cup Natural Peanut Butter unsalted and unsweetened, creamy
- 1 teaspoon Yellow Curry Powder
- 2 tablespoons Soy Sauce
- 1 tablespoon White Vinegar
- 1 tablespoon Fresh Ginger fresh, grated
- 1/4-1/2 teaspoon Sriracha Chili Sauce optional (or any similar red chili sauce)
- 1 Boneless Skinless Chicken Breast grilled or roasted
- Chili Powder and Salt
- 5 cups Brussels Sprouts shaved
- 3 cups Dinosaur Kale tightly packed and thinly sliced
- 1 large Carrot chopped into small match sticks
- 1 Mango peeled, cored and diced
- 1/4 cup Fresh Cilantro roughly chopped (optional)
- 1 tablespoon Olive Oil
- Lime Zest of 1 lime
- 1/4 cup Fresh Lime Juice
- 1 tablespoon Fresh Ginger fresh - peeled and finely grated
- 1 clove Garlic minced
- 1/4 teaspoon Salt or to taste
Instructions
- Add all ingredients to a blender and blend until completely smooth. The consistency of the sauce should be thick, but if you desire a thinner consistency, simply add water.
- Preheat the oven to 350°F.
- Sprinkle the chicken breast with salt and chili powder. Place it in a lightly oiled baking dish and bake for 30 minutes or until cooked all the way through. Remove from the oven, chop the chicken and set aside.
- Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.
- Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white core. You can either discard the core or chop it finely.
- Place shaved Brussels in a large salad bowl. Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts).
- Wash the dino kale leaves and pat them dry. Slice them thinly and add them to the bowl with the shaved Brussels sprouts along with the chopped cilantro and diced mango.
- In a small bowl, whisk together the olive oil, lime juice, grated ginger, garlic and salt.
- Pour the dressing over the salad and toss well to be sure everything is coated.
- Serve salad with chopped chicken and desired amount of Thai peanut sauce on top.
Notes
- You will end up with far more peanut sauce than you need. You can use this to marinade chicken, add to stir fry or satays, or use for more salads.
- When you refrigerate the peanut sauce, it will set up because of the coconut milk and peanut butter. Before using it, simply add a small amount of water and stir until smooth.