Special Thai Chicken Salad Recipe

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Ingredients:

Serving

2 -4 boneless chicken breasts
salad greens , of any type mixed , romaine, etc
1/2 cup fresh basil
4 tbsp fish sauce
6 garlic cloves, minced
1 tbsp regular soy sauce
2 tbsp lemons or 2 tbsp lime juice
1 tbsp fresh ground black pepper
1/4 cup water
1 tbsp finely minced lemongrass (frozen or fresh )
1 kaffir lime leaf , cut into thin strips with scissors and discard stems (can sub about 1/4 tsp lime zest)
1 tbsp fish sauce
3 tbsp soy sauce
2 garlic cloves, minced
1 tbsp brown sugar
2 tbsp freshly-squeezed lime juice
3 tbsp finely chopped fresh cilantro
1 -2 tsp. thai chili sauce ( sriracha)

Directions:

Mix the marinade ingredients together in a cup except for the ground pepper. Slather over chicken, ensuring all parts are equally covered with marinade. Then press coursely-ground peppercorn all over the chicken's surface. Allow to marinate in the refrigerator for at least 10 to 15 minutes (or up to 24 hours).
If Using the Oven: Set oven to BROIL and place chicken on a broiling pan or a foil-lined baking sheet (turn out the sides of the foil to prevent juices from spilling into oven).
Place chicken on second-to-highest rung of your oven, allowing it to cook 5 minutes each side, then turning. Continue broiling and turning until cooked (chicken will be lightly charred around the edges). Use the leftover marinade to baste chicken the first time you turn it.
If Grilling the Chicken: Place chicken over a hot grill and cook until well done. Use leftover marinade to baste chicken when you turn it the first time.
While chicken is cooking, prepare the salad greens and dressing. To make the dressing: place water, lemongrass and lime leaf strips (or zest) in a sauce pan and bring to a boil. Boil for 1 minute (this will soften the lemongrass and bring out the flavor of the lime leaf). Remove from heat.
Add the rest of the dressing ingredients and mix well.
Taste-test the dressing. It should be tangy - a balance of salty, sweet, spicy, and sour. Adjust it to your taste by adding more fish sauce if not salty enough, more lime juice if too salty or sweet, more sugar if too sour or more chili sauce if not spicy enough for your taste.
Toss the salad with the dressing. Portion out the salad among individual plates, and top with strips of the hot chicken. Sprinkle with fresh basil and coriander; serve immediately while chicken is still warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.2 Kcal (972 kJ)
Calories from fat	49.08 Kcal
		% Daily Value*
Total Fat	5.45g	8%
Cholesterol	104.43mg	35%
Sodium	3123.78mg	130%
Potassium	670.73mg	14%
Total Carbs	9.69g	3%
Sugars	4.86g	19%
Dietary Fiber	0.95g	4%
Protein	38.72g	77%
Vitamin C	8.5mg	14%
Iron	1mg	6%
Calcium	50mg	5%

Amount Per 100 g
Calories	90.06 Kcal (377 kJ)
Calories from fat	19.04 Kcal
		% Daily Value*
Total Fat	2.12g	8%
Cholesterol	40.5mg	35%
Sodium	1211.56mg	130%
Potassium	260.14mg	14%
Total Carbs	3.76g	3%
Sugars	1.88g	19%
Dietary Fiber	0.37g	4%
Protein	15.02g	77%
Vitamin C	3.3mg	14%
Iron	0.4mg	6%
Calcium	19.4mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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