Tuesday, September 19, 2017

Week 38: Sweet Chili Chicken Salad

The Recipe
Sweet Chili Dressing
1 dl sweet chili sauce
1/2 dl coconut milk
2 tbsp soy sauce
juice of 1 lime
1 tbsp peanut butter
2 cloves garlic, finely chopped
1 tsp ginger

350g chicken, sliced
4 cups lettuce, sliced
2 cups bean sprouts
1 bell pepper, sliced thinly
3-4 carrots, sliced thinly
1/2 cucumber, sliced
basil to taste, torn (optional)

For the dressing - mix all ingredients together in a pot over medium heat until the peanut butter is melted completely and the sauce has come to a very slight simmer. Take off the heat and pour half into a separate container and put in the fridge for at least half an hour.

Pour the rest of the dressing into a bowl and marinade the chicken for at least half an hour.

Once the time's up, cook the chicken in a pan over medium-high heat until it shreds easily. Toss chicken with the rest of the ingredients of the salad. Serve with the chilled dressing.

The Verdict
I only had iceberg lettuce which was strangely bland. It used to be my go-to, but I've recently branched out and have obviously gotten spoiled ;)

But despite the mediocre lettuce I still LOVED this salad! The salad was pretty standard, but the sweet chili dressing turned it into this really delicious dish. I'll definitely have to make that again for other things as well... actually, it might work well for chicken satay... will have to experiment with that.

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