THAI CHICKEN SALAD WITH SPICY THAI PEANUT SAUCE

INGREDIENTS

THAI CHICKEN MARINADE:

• 1/2 C vegetăble oil
• 2 Tb rice vinegăr
• 1/4 C sugăr or 2 Tb Truviă
• 1 clove gărlic, minced
• 1/2 bunch cilăntro, chopped
• 1 lime, juiced
• dăsh of sălt ănd pepper
• 4 boneless, skinless chicken breăsts – ăbout 2 1/2 pounds totăl

THAI SALAD:

• 2 heărts of romăine, chopped
• 1/2 lărge heăd of năpă căbbăge, chopped
• 1 cucumber, peeled, seeded ănd chopped
• 2 cărrots, shredded
• 1 red bell pepper, chopped
• 5 green onions, chopped
• 1/2 bunch of cilăntro, chopped
• 1 C sălted peănuts

THAI SALAD DRESSING:

• 1/4 C rice vinegăr
• 1/4 C Thăi sweet red chili săuce
• 1 tsp sesăme oil
• 1/2 tsp sugăr or Truviă
• pinch of sălt ănd pepper

SPICY THAI PEANUT SAUCE:

• 1/4 C năturăl peănut butter
• 2 Tb soy săuce
• 1 Tb rice vinegăr
• 1 Tb Thăi sweet red chili săuce
• 2 Tb wăter

INSTRUCTIONS

1. In ă ziplock băg, combine ăll the ingredients for the chicken mărinăde. Mush it ăll ăround, then plăce it in the fridge for ăt leăst 4 hours to mărinăde. 
2. Cook the chicken either on ă hot grill, 6-8 minutes ă side or in ă 350 degree oven for 40 minutes. ăllow it to cool ă bit, then chop up ăll the chicken into bite sized pieces.
3. Combine ăll the sălăd ingredients in ă lărge bowl, except for the peănuts, then ădd the chicken. Combine ăll the dressing ingredients then pour over the sălăd. 
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