For a Great Entree Salad, Try This Grilled Thai Chicken Salad

Are you tired of the same old salads day in and day out? Here is a great way to bring some new life to your entree salad list. This Grilled Thai Chicken Salad with its homemade dressing that combines soy sauce, lime juice, coconut milk, and peanut butter with Splenda (or Sugar for those who use it), will add a new dimension to your average chicken salad.

1/2 cup hot water
2 tbsp lime juice
3/4 cup flaked unsweetened coconut
2 tsp curry powder
2 tsp fresh minced gingerroot
1 tsp salt
4 (1 lb) boneless skinless chicken breast halves
4 cups mixed salad greens
1/2 med red bell pepper, thinly sliced
1/2 cup canned bean sprouts, rinsed and drained
1/2 cup fresh sugar snap peas

In a blender container, combine the water, lime juice, coconut, curry powder, gingerroot, and salt. Cover and process until blended. Pour into a large zip-top plastic bag and add the chicken. Seal bag and turn to evenly coat the chicken pieces. Refrigerate at least an hour to allow the sauce to marinate into the chicken.
To grill chicken; coat grill rack with nonstick cooking spray before starting the grill. Drain and discard the marinade. Grill the chicken, covered, over medium heat 4 to 7 minutes per side or until the juices run clear.
If you do not have a grill, broil the chicken 4-inches from the heat for 4 to 7 minutes per side or until juices run clear.

To assemble salad: In a large salad bowl, tear the salad greens into bite-size pieces. Combine with the red pepper strips, bean sprouts, and sugar snap peas. Pour the following salad dressing over the mixture and toss to coat. Cut chicken into strips and arrange over the salad.

1/4 cup reduced-sodium soy sauce
2 tbsp lime juice
2 tbsp coconut milk
2 tbsp creamy peanut butter
4 tsp Splenda
Combine all ingredients and whisk together until smooth. Pour over salad as directed above.
Yield: 4 servings of 261 calories, approx 15 g carbs, 29 g protein

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