Skinny Latina Thai Chicken Salad
This is one of my favorite salads! I hope you enjoy it as much as I do.
INGREDIENTS (Serves 4):
2 boneless chicken breast split lengthwise
1 cup Skinny Latina Marinade plus more for dressing
1 red pepper cut into thin strips
1 yellow pepper cut into thin strips
1/2 medium sweet onions sliced thin
1/4 cup finely chopped cilantro
2/3 cups cashew or peanut halves
1/3 cup finely sliced scallions (green and white parts)
Salt and pepper to taste
1 heaping tablespoon peanut butter
2 tablespoon sesame seed oil
3 tablespoons Skinny Latina Mother of All Marinades
1/3 cup soy sauce
1 tablespoon honey
1/4 cup rice wine vinegar
2 tablespoons water
- With the tines of a fork, poke holes on all sides of the chicken breasts. This will allow the marinade to penetrate more easily. Place the chicken in a large ziplock bag with the marinade. Allow to marinate a minimum of 8 hours or overnight.
- Remove the chicken from marinating bag and pat dry. In a hot (medium high) skillet add 1 tablespoon of olive or peanut oil. Add the chicken pieces and sear on each side. Depending on the thickness of the chicken 4-6 min per side. Allow chicken to cool and then slice thinly across the grain.
- Meanwhile combine all the dressing ingredients in a large bowl and whisk until well combined and set aside.
- Combine the chicken, the cilantro, nuts, vegetables (reserve about a tablespoon of scallions, one of nuts, and one of cilantro for garnish) and the dressing and toss well. Top with reserved scallions cilantro and nuts.