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Thai-Style Salad with Shredded Glazed Chicken
Makes 4 servings
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Image © National Honey Board
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Thai-Style Salad with Shredded Glazed Chicken
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Ingredients
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1
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head Napa cabbage or romaine lettuce, shredded (about 6 cups)
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1
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medium cucumber, peeled, halved lengthwise, seeded and sliced (about 1-1/4 cups)
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2
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medium carrots, coarsely grated (about 1 cup)
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2
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small oranges, peeled and cut into segments
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1/2
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cup fresh cilantro leaves (optional)
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2
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Honey-Lime Glazed Chicken Breasts, shredded (recipe follows)
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Honey-Lime Dressing (recipe follows)
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1/4
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cup dry-roasted peanuts, chopped
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Combine all ingredients except Honey-Lime Dressing and peanuts in large bowl; toss until well blended. Pour Honey-Lime Dressing over salad; toss until well blended. Sprinkle each serving with peanuts just before serving.
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Honey-Lime Dressing
Whisk together 6 tablespoons honey, 3 tablespoons peanut butter, 3 tablespoons lime juice, 2 tablespoons chopped fresh mint, 1 tablespoon minced seeded jalapeño pepper, 1-1/2 teaspoons soy sauce, 1 teaspoon minced garlic and 3/4 teaspoon grated lime peel in small bowl until well blended.
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Honey-Lime Glazed Chicken
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Ingredients
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1/2
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cup honey
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2
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tablespoons lime juice
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2
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tablespoons chopped fresh cilantro
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1
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tablespoon soy sauce
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2
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teaspoons seeded, minced jalapeño pepper
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1-1/2
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teaspoon minced garlic
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6
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bone-in chicken breast halves (about 3 pounds)
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Combine all ingredients except chicken in small bowl until well blended. Place chicken in shallow baking dish; pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken.
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© National Honey Board
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Nutrients per Serving
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Calories
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585
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Calories from Fat
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28 %
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Total Fat
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19 g
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Cholesterol
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83 mg
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Carbohydrate
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71 g
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Fiber
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9 g
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Protein
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40 g
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Sodium
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519 mg
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