And the healthy eating continues. If there’s one thing I’ve learned through this process it’s to pay attention to what and how much you put into your body. Even during my deepest temptation to eat cookies, and cakes and pies, I pause for a moment and think about how much sugar is in that pie, or what ingredients are in there than can potentially be harmful to me. Don’t get me wrong sweets in themselves aren’t harmful when eaten in moderation, but that’s just my problem.. I don’t eat just 1 cookie at a time, I eat 5. I don’t just eat a slice a pie, eat 2 in one sitting. I think a lot of folks are like that really, and I’m sure that’s what contributes to the obesity issues we face as a country. We eat and eat and eat and expect nothing will happen. While I have been fortunate in my life to not gain a ton of weight over the years, I notice when I eat poorly. I’m sluggish, I’m extra groggy, my energy levels are low, and my insides are screaming at me for some vegetables. I digress 🙂 Now on to this Thai Salad Recipe with Peanut Dressing beauty. Really it was about using some of the leftover vegetables I had cut up from the Fried Brown Rice Recipe with Chicken and Vegetables I made yesterday. I am all about throwing everything but the kitchen sink into my salads for extra goodness and flavor. Honestly, I would have thrown the brown rice I cooked in there if I had any left. In any event, this Thai Salad Recipe with Peanut Dressing is really good, especially the dressing, and I want to encourage you to throw in ingredients that are on sale, no need to do exactly what I did. If you find some zucchini on sale use it, or even egg plant. Ok it’s officially recipe time. Enjoy the pics below!
Had to get up close to see all of the vegetables in there.
For some appetizers, try grilling the chicken and coating them in the peanut dressing to eat as a satay!
And of course a pretty picture below for you to pin!
- 1 cup of shredded savoy cabbage
- 1 cup of shredded red cabbage
- 1 head of Romaine lettuce cut up
- 1 cup of edamame
- 1 cup of sliced snow peas
- 1 cup of sliced bell peppers
- 1 cup of sliced green onions
- 1 cup of sliced cucumbers
- ½ cup of dry roasted peanuts
- ½ cup of cilantro leaves
- 2 tablespoons of chopped fresh mint
- 1½ chicken breasts
- 1 tablespoons of sesame oil
- Kosher salt and fresh cracked pepper to taste
- ½ teaspoon of grated fresh ginger
- 1 grated clove of garlic
- 1 cup of coconut milk
- 1½ cups of creamy peanut butter
- 2 tablespoons of soy sauce
- ¼ cup of water
- 2 tablespoons of rice wine vinegar
- juice of 1 lime
- ½ cup of canola oil
- 1 tablespoon of Sriracha or chili garlic paste
- For the Dressing: Whisk together all ingredients except the oil in a large bowl until completely combined. Slowly drizzle in the oil while continuing to whisk until the dressing has emulsified. Set aside.
- Season the chicken breasts on all sided with salt and pepper and place them in a hot saute pan on high heat with 1 tablespoon of sesame oil. Cook for 3 to 4 minutes or until golden brown and turn over. Finish the chicken in the oven on 350° For 10 to 12 minutes. Let the chicken rest before slicing.
- In a very large bowl add in the cabbages, Romaine lettuce, edamame, snow peas, bell peppers, green onions, cucumbers, peanuts, cilantro, mint and salt and pepper and mix together.
- To Plate: Place the salad on a large plate and top off with the sliced chicken breasts. Pour on the desired amount of peanut dressing.