Crunchy Thai Chicken Salad with Sweet Chili Vinaigrette

You know what really chaps my hide? What really cooks my grits? What really burns my butter?

Yoga without music.

Don’t get me wrong, I love yoga. It is my escape. But it is NOT easy. You push your body’s flexibility, strength and balance boundaries. It is exhausting. And the only thing that gets me through is a rocking play list.

But not today! Today I rocked out to the sounds of other people’s bodies cracking, their heavy breathing and sweat.

The worst part is that you don’t know it is happening till it’s too late. In the beginning of the hour-long class, we start out with stretching with out music. It wasn’t until about seven minutes into class that I realized I was screwed. And by then, it was too late for me to escape.

Fifty-three more minutes of awkward yoga noises.

I had to come home tonight and make something to bring back my yoga Zen. And this tasty salad did just that.

 

You will need…

For the Salad:

5 chicken breast tenders

1 small napa cabbage, chopped

½ small red cabbage, chopped

6 green onions, chopped

1 large cucumber, quartered and sliced (you can peel if you like but I like the peel)

1 cup grated carrots (you can buy them already grated in a bag)

2/3 cup fresh cilantro

1 red bell pepper, chopped

2/3 cup chopped peanuts

Salt and pepper to taste

For the Vinaigrette:

½ cup sweet chili sauce

¼ cup rice vinegar

¼ cup light coconut milk

3 tablespoons brown sugar

2 garlic cloves, minced

1 tablespoon creamy peanut butter

1 teaspoon, ginger

1 lime, juiced

1 tablespoon soy sauce

Start by heating a grill pan or your outdoor grill to a medium heat.

Season your chicken well with salt and pepper and when the grill is hot, lightly place the chicken onto the grill and grill for about 5 minutes a side.

When the chicken is cooked through, remove it from the heat and let it cool.

While the chicken is cooling, combine all the ingredients for the dressing in a mason jar or small bowl.

Whisk or shake the mixture well until it is completely combined.

By now, the chicken should have cooked enough to handle.

Use 2 forks to pull apart your chicken into little shredded pieces.

Combine the cabbage, carrots, green onions, cucumbers, cilantro and bell pepper together in a large bowl.

Top the salad with the shredded chicken and peanuts.

Drizzle with the vinaigrette.

Toss and serve.

Namaste

Angela  

Crunchy Thai Chicken Salad with Sweet Chili Vinaigrette

For the Salad:

5 chicken breast tenders

1 small napa cabbage, chopped

½ small red cabbage, chopped

6 green onions, chopped

1 large cucumber, quartered and sliced (you can peel if you like but I like the peel)

1 cup grated carrots (you can buy them already grated in a bag)

2/3 cup fresh cilantro

1 red bell pepper, chopped

2/3 cup chopped peanuts

Salt and pepper to taste

For the Vinaigrette:

½ cup sweet chili sauce

¼ cup rice vinegar

¼ cup light coconut milk

3 tablespoons brown sugar

2 garlic cloves, minced

1 tablespoon creamy peanut butter

1 teaspoon, ginger

1 lime, juiced

1 tablespoon soy sauce

Start by heating a grill pan or your outdoor grill to a medium heat.

Season your chicken well with salt and pepper and when the grill is hot, lightly place the chicken onto the grill and grill for about 5 minutes a side.

When the chicken is cooked through, remove it from the heat and let it cool.

While the chicken is cooling, combine all the ingredients for the dressing in a mason jar or small bowl.

Whisk or shake the mixture well until it is completely combined.

By now, the chicken should have cooked enough to handle.

Use 2 forks to pull apart your chicken into little shredded pieces.

Combine the cabbage, carrots, green onions, cucumbers, cilantro and bell pepper together in a large bowl.

Top the salad with the shredded chicken and peanuts.

Drizzle with the vinaigrette.

Toss and serve.