Thai-Style Salad with Shredded Glazed Chicken |
Contributed by :Admin
Recipe Rating :8.00 based on 1 votes
Prep Time :Not Specified
Cals/Serving :340
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Ingrediants |
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1 head Napa cabbage
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1 head romaine lettuce -- shredded (about 6 cups)
1 medium cucumber -- peeled, halved lengthwise, seeded and sliced (about 1 1/4 cups)
2 medium carrots -- coarsely grated (about 1 cup)
2 small oranges -- peeled and cut into segments
1/2 cup fresh cilantro leaves (optional)
Honey-Lime Glazed Chicken -- shredded (see recipe)
HONEY-LIME DRESSING
6 tablespoons honey
3 tablespoons peanut butter
3 tablespoons lime juice
2 tablespoons chopped fresh mint
1 tablespoon seeded minced jalape?o pepper
1 1/2 teaspoons soy sauce
1 teaspoon minced garlic
3/4 teaspoon grated lime peel
1/4 cup dry-roasted peanuts -- chopped
1/2 cup honey
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons seeded, minced jalape?o pepper
1 1/2 teaspoons minced garlic
6 bone-in chicken breast halves (about 3
pounds)
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Preparation |
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Combine all ingredients except Honey-Lime Dressing and peanuts in large bowl; toss until well blended. Pour Honey-Lime Dressing over salad; toss until well blended. Sprinkle each serving with peanuts just before serving.
Honey-Lime Dressing: Whisk together all ingredients in small bowl until well blended.
Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken (see recipe), if desired.
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