Tangy Grilled Thai Chicken Salad

By Bailey1_

Ingredients

• Dressing:
• Phase 3
• Serves 4
• Prep time: 30 minutes
• Total time: 1 hour 30 minutes (or more, with extra marinating time)
• 1/2 cup hot water
• 2 tablespoons fresh lime juice
• 3/4 cup flaked coconut, unsweetened
• 2 teaspoons curry powder
• 2 teaspoons minced fresh ginger
• 1 teaspoon sea salt
• 4 boneless skinless chicken breasts halves (4 ounces each)
• 4 cups mixed salad greens
• 1/2 medium sweet red pepper (or more), julienned
• 1/2 cup fresh bean sprouts, rinsed and drained
• 1/4 cup coconut aminos
• 2 tablespoons fresh lime juice
• 2 tablespoons coconut milk (regular, not lite)
• 2 tablespoons almond butter
• 2 packets stevia

Details

Servings 4
Adapted from hayliepomroy.com

Preparation

Step 1

The marinade in this recipe is actually a paste — it sticks to the chicken and makes a coconut crust when you grill it (some of the coating will stick to the grill, but that’s okay).



In a blender, combine the hot water, 2 tablespoons lime juice, coconut, curry powder, ginger, and salt. Cover and blend. Pour this into a large, resealable plastic bag, and add the chicken. Seal the bag and squish around the chicken to coat. Refrigerate for at least 1 hour; better if marinated for 8 hours.

Remove the chicken, and discard the excess marinade. Grill the chicken, covered, over medium heat, turning once, until an instant-read meat thermometer inserted into the center of the breast reads 170 degrees. Remove the chicken from the grill, and let it cool before cutting into strips.

In a large salad bowl, combine the greens, red pepper, and bean sprouts. In a small bowl, whisk the dressing ingredients. Pour 2/3 of the dressing over the salad and toss. Cut the chicken into strips and arrange them on top of the salad. Pour the remaining dressing over the chicken strips and serve.