Spicy and crunchy healthy salad recipe with grilled chicken and delicious Thaistyle peanut dressing.

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THAI PEANUT DRESSING RECIPE:

1/4 Cup Peanut Butter (smooth)
2 Tablespoons Lime juice
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce (low sodium) or fish sauce
2 Tablespoons Honey
1 Tablespoon Hot Chilli sauce
1/2 teaspoon Garlic (paste or grated)
1/2 teaspoon Ginger (paste or grated)
To taste Salt
1 Tablespoon Peanuts (chopped)
1 teaspoon Coriander leaves (chopped)

Mix all ingredients in a bowl. Refrigerate the dressing and pour over the salad just before serving.

GRILLED CHICKEN RECIPE:

450 grams Chicken Breast
2 Tablespoons Olive Oil
1 Tablespoon Lime juice
1 Tablespoon Hot Chilli sauce
1/2 teaspoon Garlic (minced)
To taste Salt
To taste White/Black Pepper (ground)

1) Marinate chicken breast with above ingredients for at least 2 hours to overnight in refrigerator.
2) Heat a grill pan and cook chicken on both sides until done.

THAI SALAD RECIPE:

1/2 head of Iceberg Lettuce or Cabbage (shredded/roughly chopped)
1 medium size Capsicum/Bell pepper (julienne cut)
1 medium size Cucumber (cut into quarters, seeds removed)
1/4 Cup Spring Onion (thinly sliced)
1/3 Cup Peanuts (roasted)
Grilled Chicken (cut into strips)
Thaistyle Peanut Dressing
1 Tablespoon Coriander Leaves
1 teaspoon Red Chilli (thinly sliced)

Just before serving, toss all the ingredients in a large bowl until combined. Garnish with coriander leaves and red chillies.

IMPORTANT NOTES:

1) Adjust the amount of chillies according to heat level and preference.
2) Taste and adjust salt according to the saltiness of soy sauce.
3) Add carrots (julienne cut) and mint leaves for more flavors.
4) Make it vegetarian/vegan by omitting chicken and substituting honey with maple syrup or brown sugar.

#TastyCluster #thai #salad
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