Grilled Thai Chicken Salad Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/2 cup hot water
2 tablespoons lime juice
3/4 cup flaked 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
Instructions
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.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a meat thermometer reads 170 °.
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.
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