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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Thai Peanut Chicken Salad Recipe

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This recipe for Thai Peanut Chicken Salad is from The Tops Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Salad
•4 (6 oz.) chicken breasts
•1 red pepper, finely diced (~1 cup)
•1 cup shredded daikon ( a white mild flavored winter radish) or carrots
•1 cup shredded purple cabbage
•Ό cup green onion, diced
•½ cup cilantro, chopped
•1 cup peanuts, chopped

For the Sauce
•1 cup nonfat Greek yogurt
•½ cup peanut butter, smooth
•2 teaspoons freshly ground ginger
•Ό cup lime juice
•1 tablespoon soy sauce
•salt, to taste
Directions:
Directions:
1.First, place chicken breast in a crock-pot, cover, and turn the setting to high. Cook for 1.5 hours.
2.While chicken is cooking, mix the rest of the salad ingredients into a large bowl and set aside.
3.In a small bowl, mix together the sauce ingredients and set aside
4.When chicken breast is done cooking, use two forks to shred. Place in a tupperware bowl and let cool. Once cooled, mix with other salad ingredients.
5.Next, pour sauce mixture onto the chicken salad and mix until evenly combined.
6.Serve over greens, on top of toast, in a lettuce wrap, etc. The options are endless
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
370 calories per serving

 

 

 

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