Thai Peanut Chicken Salad

Thai Peanut Chicken Salad: Credit @bevcooks What it took for 2: * 1 Tbs. extra-virgin olive oil * 1 large chicken breast, cut in half (or two smaller breasts) * 5 Tbs. coconut milk * 3 Tbs. peanut butter (I used chunky, but it’s whatever you prefer) * 2 Tbs. soy sauce * 1 tsp fish sauce * 2 cloves garlic, minced * 1/3 cup chopped cilantro * juice from one small lime * 2 bundles vermicelli noodles * 4 cups freshly chopped romaine lettuce * 1/3 cup fresh mint leaves * 1 large carrot, thinly sliced * 1/3 cup chopped peanuts * coarse salt and freshly ground pepper Heat the oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear (covered) on one side for 6 minutes. Flip and sear (covered) another 5 to 6 minutes, until browned on both sides and cooked through. Remove from pan and let rest 5 minutes. Give the chicken a good chop. Boil the noodles until soft (about 3 minutes) and rinse under cool water. In a large bowl, combine the coconut milk, peanut butter, soy sauce, fish sauce, garlic, cilantro and lime juice. Whisk to fully combine. Taste it. Need anything? A little more coconut milk? Adjust to your liking, bebeeee. Add the chicken and the cooked vermicelli noodles to the the coconut dressing. Give it a good toss. Arrange the romaine lettuce in the bottom of 2 salad bowls. Top with the chicken noodle mixture, and garnish with sliced carrots, fresh mint and chopped peanuts.

A post shared by Weight Loss Secrets (@weightlossecrets) on

Photo credit to @weightlossecrets
Recipe credit to @bevcooks
Both on instagram

Ingredients:
* 1 Tbs. extra-virgin olive oil
* 1 large chicken breast, cut in half (or two smaller breasts)
* 5 Tbs. coconut milk
* 3 Tbs. peanut butter (I used chunky, but it’s whatever you prefer)
* 2 Tbs. soy sauce
* 1 tsp fish sauce
* 2 cloves garlic, minced
* 1/3 cup chopped cilantro
* juice from one small lime
* 2 bundles vermicelli noodles
* 4 cups freshly chopped romaine lettuce
* 1/3 cup fresh mint leaves
* 1 large carrot, thinly sliced
* 1/3 cup chopped peanuts
* coarse salt and freshly ground pepper

Heat the oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear (covered) on one side for 6 minutes. Flip and sear (covered) another 5 to 6 minutes, until browned on both sides and cooked through. Remove from pan and let rest 5 minutes. Give the chicken a good chop.

Boil the noodles until soft (about 3 minutes) and rinse under cool water.

In a large bowl, combine the coconut milk, peanut butter, soy sauce, fish sauce, garlic, cilantro and lime juice. Whisk to fully combine.

Add the chicken and the cooked vermicelli noodles to the the coconut dressing. Give it a good toss.

Arrange the romaine lettuce in the bottom of 2 salad bowls. Top with the chicken noodle mixture, and garnish with sliced carrots, fresh mint and chopped peanuts.

xoxo
Sheree

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One thought on “Thai Peanut Chicken Salad

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