Sunday, January 12, 2014

Thai Peanut Chicken Salad

I found two recipes on Pinterest the other day that I wanted to combine to make my mason jar salads for the week! One had the chicken marinade I wanted and the other had the sauce and dressing recipe I wanted.

To start, I marinaded 1.25 lbs of thin sliced chicken breast in extra virgin olive oil, rice vinegar, sugar, lime juice, garlic and cilantro for 5 hours.

While the chicken was doing its thing, I made the peanut dressing. Since I was putting this into mason jars and not eating it right away, I didn't want my lettuce getting all soggy so I combined recipes for the dressing and sauce.

I whisked together 1/4cup freshly ground peanut butter from my local health food store, 1/4 cup rice vinegar, 1/4 cup sweet chili sauce and 2 tbsp soy sauce. I wanted my dressing a little tart, if you would like it sweeter, add a little honey.

Once the chicken was done marinating I cooked it on a grill pan, it only took a few minutes on each side. After allowing it to cool I chopped it into bite size chunks.

Then I layered my mason jars, sauce on bottom, chicken, carrots and cabbage. Now when I go to eat all I have to do is dump out my jar onto my lettuce! No lunch prep for the rest of the week!




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