Chicken salad is a perfect light meal for summer. Kroger Chef Paul Dowell shows how to make a Thai Chicken Salad that kicks up the heat on an old favorite.
Thai Chicken Salad
2 pound Boneless/Skinless Chicken Breast
1 Tablespoon Canola Oil
1 teaspoon Kosher Salt
¼ teaspoon Black Pepper
½ bunch Cilantro (picked)
1 bunch Green Onion (thin sliced on bias)
½ bunch Celery (thin slice on bias)
1Red Bell Pepper (thin sliced)
2Carrots (peeled & thin sliced on bias)
1-8 oz. pkg. Snap Peas
¼ cup Low Sodium Soy Sauce
½ cup Rice Wine Vinegar
1 teaspoon Sriracha Chili Sauce
1 teaspoon Sugar
½ teaspoon Fresh Ginger (peeled & minced)
1 clove Garlic (peeled & minced)
¼ cup Sesame Oil
1 cup Lightly Salted Cashews
Put the chicken breasts, canola oil, kosher salt, & black pepper in a large zip plastic bag. Seal the bag & toss ingredients to coat well.
Preheat grill or stove-top grill pan to medium-high heat. Grill chicken breasts about 5-7 minutes on each side. Use an internal meat thermometer, the thickest portion of the breasts should read 165°. Remove chicken & chill down in your refrigerator (slice chicken across the grain when cooled).
Combine chilled/sliced chicken with your cilantro, green onion, celery, red bell pepper, carrot, & snap peas in a large bowl.
Combine soy sauce, rice wine vinegar, chili sauce, sugar, garlic, & sesame oil in a jar or container with a tight fitting lid. Shake well to blend & pour over your salad.
Toss the salad together with your dressing & top with cashews. This is great served as is or with bib lettuce leaves for a fun salad cup! Also really good served hot over steamed rice.