Thai Chopped Chicken Salad

I have to say this may be my new favorite salad.  Wait, no, it is.  I'm just going to flat out say it: this is my new favorite salad.  The freshness of the veggies along with the spicy heat from the dressing is absolutely perfect.  

I was given the opportunity to taste test O Olive Oil and Vinegar then develop a recipe using both.  When I tried the olive oil and vinegar salad came to mind right away.  I used them both in this recipe and it turned out perfectly.  The citrus of the clementine olive oil and the tang of the zinfandel vinegar really made a wonderful marinade and dressing.  

This made a large salad and one for lunch.  All I have to say is I'm looking forward to noon tomorrow.  

 Start by making the dressing.  In a medium sauce pan, combine sweet chili sauce

 Coconut milk

 Brown sugar

 Finely mince some garlic

 Add it to the pot

 Peel some ginger

 Finely mince and pop into the sauce pan

 Add the juice of a lime

 And a bit of soy sauce

 Put it on the heat and bring to a simmer

 Let it simmer for about 4 minutes

 Pour half of the marinade/dressing over two to three chicken breasts.  Pour the remaining dressing in a bowl and place in the refrigerator to cool.

 Flip the chicken around so it is evenly coated.  Bake in the oven for about 25 minutes at 375 degrees

 Meanwhile, work on the veggies.  I used romaine

 Bok Choy cabbage

 Add the romaine

 and Bok Choy to a large bowl

 Toss in a few carrots

 Shell some edamame

 Add those to the bowl

 Chop up some red pepper

Add those to the bowl as well

 Chop up some green onion, add to the bowl

 Along with some cilantro

 Into the bowl as well

 Once the dressing has cooled, add the Zinfandel vinegar

As well as the clementine olive oil.  Give it a good stir and the dressing is ready to go. 

 Once the chicken is cooked, remove from the oven

 Shred the chicken

 And add to the bowl

 Pour the dressing over everything in the bowl

 Give a quick toss

Chop up some peanuts, plate the salad and top with the peanuts.

Viola. 

If you are planning on enjoying the salad at a later date, make sure to keep your veggies separate from your chicken, peanuts and dressing.  Bahhh I can't wait to eat this tomorrow!

The perfect summer (or really any time) salad. 

Thai Chopped Chicken Salad 

For the marinade/dressing:

1 cup sweet chili sauce 

1/2 cup coconut milk (light or regular) 

1/4 cup brown sugar

4 cloves of garlic, finely minced 

2 inch knob of ginger, peeled and minced fine

juice of 1 lime

1 tablespoon soy sauce

1 tablespoon O Clementine Olive Oil
1 tablespoon O Zinfandel Vinegar

2-3 boneless skinless chicken breasts

For the salad
2 cups romaine lettuce, chopped
2 cups bok choy cabbage, chopped
1 cup carrots
1/2 cup edamame
1/2 red pepper, chopped
4 green onions
1/4 cup cilantro, chopped
1/2  cup peanuts, chopped

Start by working on the marinade/dressing.  Combine with sweet chili sauce, coconut milk, brown sugar, garlic, ginger, lime juice and soy sauce in a medium sauce pan.  Bring this to a simmer and let it go for about 4 minutes.  Remove from the heat.

Pour 1/2 of this sauce over the chicken in a shallow baking dish.  Bake the chicken for 20-25 minutes in a 375 degree oven.  Pour the remaining sauce into a bowl and put it in the freezer to cool down.

While the chicken is cooking, work on chopping and prepping the vegetables.

Place the lettuce, cabbage, carrots, edamame, red pepper, green onions and cilantro in a large bowl.   Set aside for now.

When the chicken is finished cooking, remove from the baking dish and shred with a tong and a fork.  Let cool if you wish.  Add the chicken to the bowl with the veggies.

Add the olive oil and vinegar to the sauce.  Stir to combine.

Pour the dressing over the salad and toss.  To plate, add the salad and top with chopped peanuts.

Enjoy!

Recipe adapted from: here