Grilled Thai Chicken Salad Recipe

Name: Grilled Thai Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup hot water; 2 tablespoons lime juice; 3/4 cup sweetened shredded coconut; 2 teaspoons curry powder; 2 teaspoons minced fresh gingerroot; 1 teaspoon salt; 4 boneless skinless chicken breast halves (4 ounces each); 4 cups torn mixed salad greens; 1/2 medium sweet red pepper, julienned; 1/2 cup canned bean sprouts, rinsed and drained; 1/2 cup fresh sugar snap peas; 1/4 cup reduced-sodium soy sauce; 2 tablespoons lime juice; 2 tablespoons coconut milk; 2 tablespoons reduced-fat creamy peanut butter; 4 teaspoons sugar

Servings: persons

1/2 cup hot water
2 tablespoons lime juice
3/4 cup sweetened shredded coconut
2 teaspoons curry powder
2 teaspoons minced fresh gingerroot
1 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
4 cups torn mixed salad greens
1/2 medium sweet red pepper, julienned
1/2 cup canned bean sprouts, rinsed and drained
1/2 cup fresh sugar snap peas
1/4 cup reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons coconut milk
2 tablespoons reduced-fat creamy peanut butter
4 teaspoons sugar

1
In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
2
Drain and discard marinade. Lightly oil the grill rack.
3
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a thermometer reads 170u00b0.
4
In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup hot water, 2 tablespoons lime juice, 3/4 cup sweetened shredded coconut, 2 teaspoons curry powder, and more.

Yes, Grilled Thai Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Thai Chicken Salad

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