Thai Chicken Salad with Spicy Peanut Sauce Dressing

Thai Chicken Salad / Big Eats Tiny Kitchen

One of my all time favorite salads that I make is my Spring Roll Salad with Thai Dressing. It is the perfect salad to make when herbs are springing forth from the ground in full force. It’s packed with fresh mint, fresh cilantro, and fresh basil.  I jam all of those fresh beauties in the salad and top with carrots, cucumber, and spring onions and just POUR that beautiful thai dressing in my mouth..I mean, on the salad. But seriously, I could totally gorge myself on that stuff.

If you don’t have fresh herbs growing, you can totally grab some at the farmers market in large beautiful bunches. But I recommend growing some in pots. Super easy and incredibly rewarding to be able to use fresh herbs in a flash. They are easy to grow from seed or purchasing starters at your local gardening store.

Thai Chicken Salad / Big Eats Tiny Kitchen

Thai Chicken Salad / Big Eats Tiny Kitchen

Anywho, I decided to take my amazing herbalicious spring roll salad to a new level. I topped it with grilled chicken that had been marinated in a thai flavored marinade for an hour. My husbands words after eating this salad were “This is the best salad I’ve ever eaten in my life.”  Who can’t love a great juicy grilled chicken and amazing peanut sauce! Heaven.

So this is seriously an easy peasy dinner, folks. Maybe not as easy as scrambled eggs but soooo much more tasty. Marinate the chicken for at least an hour or as long as overnight. You can use bone in or boneless, heck you can even go with breasts, thighs, legs, wings…whatever you want. I want judge if you’re a thigh person over a boob person. It’s cool. We are being super easy over here. Note: if you choose bone in breasts or thighs, it will take longer to grill than boneless. But who cares…we are grilling. Grab a brew, throw your meat on the grill, cheers to summer. That stupid winter is over. And here comes that ungrateful sticky humidity. Get ready!

Thai Chicken Salad / Big Eats Tiny Kitchen

While the chicken is grilling, throw your greens, herbs, and veggies together in separate bowls or one massive bowl. Whip up the Spicy Peanut Dressing. Add water to the peanut dressing as needed to get it to the consistency that you want. Set it aside and let everyone pour the sauce at their leisure. You may want to make extra!

Pull the chicken off the grill, let sit for a few minutes, then cube it up. Add it to the salads.

Pour dressing. Pour some more. C’mon!

Done.

Eat.

Lick bowl.

Dream about peanut dressing until the time you get it. Or is that just me? Life sure is better with fresh herbs and peanut dressing!

Thai Chicken Salad with Spicy Peanut Sauce Dressing (Gluten Free, Dairy Free)

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Chicken Marinade Ingredients

  • 1.5 to 2 lbs chicken breasts or chicken thighs (I used 4 boneless skinless chicken breasts)
  • 2 Tablespoons nam pla (thai fish sauce) (I use red boat…great write up on it here)
  • 2 Tablespoons gluten-free tamari (or coconut aminos)
  • 1 tablespoon rice wine vinegar
  • juice from 1 lime
  • 1 tablespoon fresh ginger
  • 1 teaspoon coriander
  • 1 tablespoon curry paste (red or green works)

Spring Salad Ingredients

(basically this Thai Spring Roll Salad of mine)

  • Mixed greens (lettuce, baby kale, arugula, etc)
  • shredded carrots
  • cucumber
  • green onions
  • red bell pepper
  • avocado
  • fresh limes
  • fresh mint, cilantro, and basil
  • Thai Spicy Peanut Sauce Dressing (substitute peanut butter, almond butter, or sunflower seed butter in the dressing depending on your dietary needs)

Instructions

  1. Place chicken in a resealable plastic bag or shallow glass dish. Mix marinade ingredients in a small dish and pour over the chicken. Cover and allow to marinate in the refrigerator or an hour or overnight.
  2. Preheat the grill (or preheat oven to 425 F). Remove chicken from the marinade and allow excess marinade to drain. Place chicken on hot grill for 4 to 5 minutes per side, or until a thermometer reads 155 F within the thickest part of the chicken breast or thigh. If baking, place the chicken on a prepared baking sheet and bake for 25 to 30 minutes, until chicken is cooked through. Remove cooked chicken from grill or oven and allow to sit for 5 minutes. Cut into bite sized pieces.
  3. Mix ingredients for the spicy peanut dressing together in a small bowl or small food processor. You can use almond butter or sunflower seed butter in place of the peanut butter based on dietary needs. Add water as needed to obtain the consistency that you desire for dressing. Set aside.
  4. Assemble salad ingredients in separate bowls or in a single bowl. Top with cubed grilled chicken. I like mine with extra herbs, sliced avocado, and a big squeeze of lime too. Then pour the peanut dressing on top. I even go for an extra dash of siracha to boot. Mmmm. Enjoy!

 

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Almond Butter Banana Muffins

I am a bit of a hoarder.  I’m definitely a food hoarder, but also a hoarder of things. My husband thinks it is junk.  Which it isn’t! But seriously, I keep things in boxes that I have never looked at for the past four years that we have lived here.  I find myself holding on to things because… “don’t you dare get rid of it because I am saving that chair just in case some day I want to paint it red and have a tea party”. Yes…that really came out of my mouth.

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He recently decided to have a garage sale…or an “Alissa’s Things Sale” as I refer to it. He doesn’t hold on to anything. When we got married, he moved into my house with a single box. I had a U-Haul trailer that could have fit a plane. So needless to say, purging is a hard thing for me. I remember every gift someone gave to me. I can’t seem to part with it even if that person totally does not remember giving it to me. They probably just picked it up randomly and thought “crap, it’s her birthday…uhm…ya, here’s a chicken tea pot…she eats chicken…she drinks tea…CHICKEN TEA POT!”.  And here I am 15 years later with the ugliest tea pot and refusing to get rid of it. Until one day I wake up and the love of my life is selling all of my precious belongings (crap) and other people are walking away with my chicken tea pot!  *sob*

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It was a similar feeling for me when I made the switch a year ago to give up gluten. Making the switch to being gluten free can be tough sometimes. It’s hard to not feel like an outsider when everyone is laughing and enjoying cake and big plates of lasagna. Family gatherings and cookouts and office parties offer a plethora of pasta salads and cupcakes and brownies and bread and crackers.  I would end up being the person in the corner snacking on carrots and a bag of nuts that I had stashed away in my purse like a squirrel.  BECAUSE I AM A HOARDER.

One day I decided to PURGE! I threw away everything that contained wheat or even traces of wheat.  It felt awesome.  I began researching and arming myself with easy recipes to bring to gatherings. So now I always offer to bring something that I know that I can eat and that will blow the socks off of others that have no idea how great gluten free food can be.

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This recipe uses nut butter in place of flour! No flour, no oil, no butter.  Basically it is just almond butter and bananas and honey and eggs. Those purged cabinets probably have these simple ingredients in them.  These muffins are rediculously good and rediculously easy!  I have made them with almond butter and also with peanut butter. Both are fabulous.  You can also add cocoa powder to the batter for chocolate cupcakes!

Almond Butter Banana Muffins

Ingredients

  • 1 cup almond butter* (see note below)
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 eggs, lightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1/2 teaspoon sea salt
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon (optional)
  • 2 tablespoons cocoa powder (optional)

Instructions

  1. Preheat oven to 350 F. Prepare a 12 cup muffin tin with muffin liners. Set aside.
  2. In a medium bowl, combine the banana, eggs, and almond butter until well mixed. Add the remaining ingredients except the cocoa powder. With half of the batter, fill 6 muffin liners 3/4 full. I use a 1/4 cup to measure for each. With the remaining muffin batter, add the cocoa powder. Fill the remaining 6 muffin cups to 3/4 full with the chocolate batter.
  3. Bake for 15 minutes at 350F. Muffins will be firm a slightly golden, but fluffy. Allow to cool for 10 minutes then remove from the muffin pan to a wire rack.

*Notes

  1. I have also made these with peanut butter and they were great. I assume other nut butters would work too. If you have a nut allergy, sunbutter (sunflower seed butter) would be a good substitute.
  2. I recommend all natural and unsweetened nut butters. However, if you aren’t using all natural nut butters (that is, if they have added sweeteners) then lower the overall amount of added honey in the recipe.
  3. These are also delicious as cupcakes!