Thai Chicken Salad with Spicy Peanut Sauce

Recipes seem like such an easy blog post to throw out there…I mean, I have to cook dinner anyway, right? Here’s one of my hubby’s favorite recipes, and it’s great ‘cuz it gets Cooper to eat some veggies too. It comes together pretty quickly, apart from the chopping. But if you prep ahead of time, it’s not that big of a deal.

Thai Chicken Salad (or wrap)

with Spicy Peanut Sauce

3 (6oz.) chicken breasts

1T soy sauce

1T vegetable oil

Salad:

1/2 seedless cucumber, peeled and sliced

2 cups fresh bean sprouts

1 cup shredded carrots (I shred mine in the food processor – cheaper than buying shredded)

3 scallions, sliced

12 basil leaves, chopped

3T chopped mint leaves

1T sesame seeds

2tsp. sugar

2T rice wine vinegar

Peanut Sauce:

1/4 cup chunky peanut butter, softened (put in microwave for about 30 seconds)

2T soy sauce

1T rice wine vinegar

1/4tsp. cayenne pepper

2T vegetable oil

4 flour tortillas (if you want to eat them as a wrap)

Directions:

1.  Heat a grill pan over medium-high heat. Toss chicken with soy and oil and grill 6 minutes on each side. *Note – you don’t have to use a grill

2.  Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste, if you’d like. 3. Whisk peanut butter, soy sauce, vinegar and cayenne together (if you don’t want it too spicy, adjust the cayenne). Stream in vegetable oil.  4. Slice cooked chicken on an angle. Toss with veggies and herbs.

5. Pile chicken and veggies in wraps (or on plate for salad) and drizzle with spicy peanut sauce. Eat up! Yum. =P