Wilted Thai salad with chicken

October 16, 2009

If you have an abundant source of fresh basil (either from your garden or nearby market), this is a great way to make use of it. Be creative with the salad ingredients if you like.

Salad:
• half of a 9z bag of spinach, shredded
• half of a small to medium head of napa cabbage, shredded
• 1 C loosely packed basil leaves, shredded
• leaves of 1 bunch of cilantro, chopped
• 6 to 8z of bean sprouts
• couple handfuls of sunflower seeds

Dressing:
• ½ C natural peanut butter
• 1 C coconut milk
• juice of a small can of mandarin oranges (packed in natural juices)
• juice of 2 limes
• 2 T gluten-free soy sauce
• 2 T honey
• 1 T sesame oil
• 1 T chopped ginger
• 1 tsp chopped garlic
• ½ tsp chili garlic paste

• 2 boneless skinless chicken breasts

Garnish:
• drained mandarin oranges
• slices of green apple

Whisk the ingredients for the dressing in a medium pan. Place chicken breasts in the pan with dressing, heat over medium heat until chicken breasts are cooked through and sauce is thickened, stirring every couple of minutes to ensure that the sauce does not burn (turn down the heat if necessary), about 15 minutes. Remove the pan from heat and put chicken breasts in a medium bowl to cool.

Toss the salad ingredients in a large bowl. Shred the chicken breasts with two forks (once they are moderately cooled) and mix the chicken into the dressing in the pan. Toss warm dressing/chicken mixture with salad in the large bowl until thoroughly mixed.

Plate salad and garnish with mandarin oranges and green apple slices.

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