Thai-Inspired Chicken Salad with Peanuts
Founder of the website Fit Men Cook, Kevin Curry loves sharing recipes that combine healthy ingredients and great flavor, like this satisfying chicken salad full of fresh vegetables dressed with a slightly spicy peanut sauce. Garnish with a generous quantity of cilantro and mint leaves for even more fresh flavor.
Ingredients:
- 4 boneless, skinless chicken breast halves
- Williams Sonoma and Traeger Beer Can Chicken Seasoning, as needed
For the dressing:
- 1 cup (8 fl. oz./250 ml) light coconut milk
- 1/2 cup (5 oz./155 g) natural peanut butter
- 3 Tbs. sriracha hot sauce
- 1 Tbs. grated fresh ginger, plus more if needed
- 1 Tbs. minced garlic
- 2 tsp. coconut sugar
- Juice of 1 lime, plus more if needed
For the salad:
- 4 large romaine lettuce leaves
- 1 red bell pepper, seeded and thinly sliced
- 1 carrot, peeled and julienned
- 1/2 English cucumber, thinly sliced into rounds
- 1/2 red cabbage, cored and thinly sliced
- 1/2 red onion, thinly sliced
Coarsely chopped roasted peanuts for garnish- Fresh mint or cilantro leaves, or a combination, for garnish
Directions:
Set the temperature on a Traeger wood pellet grill to 450°F (230°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.
Meanwhile, sprinkle the chicken lightly with the chicken seasoning.
Place the chicken directly on the grill grate and close the lid. Cook, flipping halfway through, until an instant-read thermometer inserted into the center of the chicken registers 165°F (74°C), 15 to 20 minutes.
Transfer the chicken to a cutting board and let rest for 10 minutes. Using two forks, shred the chicken into bite-size pieces. (Alternatively, chop the chicken into 1/2-inch/12-mm pieces.) Set aside.
To make the dressing, in a bowl, stir together the coconut milk, peanut butter, sriracha, ginger, garlic, coconut sugar and lime juice. Taste and add more ginger or lime juice if desired. If the dressing is too thick, stir in water, 1 Tbs. at a time, until the desired consistency is reached.
To make the salad, place the romaine leaves, bell pepper, carrot, cucumber, cabbage and onion in a large salad bowl. Drizzle the dressing on top and toss to combine.
Transfer the salad to individual bowls and top with the chicken. Garnish with the peanuts and mint and serve immediately. Serves 4.
Recipe courtesy of Kevin Curry, founder of Fit Men Cook
Recommended Products:
-
Sugg. Price $999.95 Our Price $799.95 Delivery Surcharge $150
(303)
-
$19.95
-
$59.95
(18)
-
$26.95
-
$39.95
(18)
-
Sugg. Price $89.95 Our Price $79.95
(222)
-
$22.95
-
$59.95
-
$455.95
