Thai Chicken Salad


In a rabid attempt to stick to my New Years resolutions, I have been on the lookout for recipes that are healthy without making me feel like I’ve turned my back on the delicious food I’ve grown accustomed to. With Thai Chicken Salad, I get the best of both worlds. There is also the benefit of being able to make it at the beginning of the week and eat off it the rest of the week – all the tastiness, all the healthiness, none of the prep.

  • 3 chicken breasts
  • 2 red bell peppers
  • Spinach
  • Shredded carrots
  • Thai peanut sauce
For the chicken marinade:
  • 1/4 cup chopped Thai Basil (Its different than normal Basil, but next to it in the store)
  • 1/4 cup chopped cilantro
  • 3 garlic cloves, minced
  • 2 Tablespoons Siracha sauce
  • 2 Tablespoons fish sauce
  • 1/2 Tablespoon lime juice
  • 1/2 Tablespoon lemon juice
  • 1/2 cup canola oil
  1. Mix together all the marinade ingredients. Put it in the bag with the chicken breasts, and let it sit overnight.
  2. Grill the chicken. I used a George Foreman for around 11-12 minutes because its too cold to grill outside.
  3. Chop up the red bell peppers into bit sized pieces as well as the chicken breast. Serve with the spinach and carrots, with peanut sauce drizzled on top.

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