Grilled Thai Chicken Salad Recipe

Ingredients

• 1/2 cup hot water
• 2 tablespoons lime juice
• 3/4 cup flaked coconut
• 2 teaspoons curry powder
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon salt
• 4 boneless skinless chicken breast halves (4 ounces each)
• 4 cups torn mixed salad greens
• 1/2 medium sweet red pepper, julienned
• 1/2 cup canned bean sprouts, rinsed and drained
• 1/2 cup fresh sugar snap peas
• DRESSING:
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons coconut milk
• 2 tablespoons Jif® Creamy Reduced Fat Peanut Butter Spread
• 4 teaspoons sugar

Directions

• In a blender, combine the first six ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
• If grilling the chicken, coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or a meat thermometer reads 170°.
• In a large salad bowl, combine the greens, red pepper, bean sprouts and peas. In a small bowl, whisk the dressing ingredients until smooth. Pour over salad and toss to coat. Cut chicken into strips; arrange over salad. Yield: 4 servings.

Grilled Thai Chicken Salad published in Light & Tasty April/May 2007, p29