When you want something delicious and tasty then you can’t go wrong with this Thai Chicken Salad. The marinade packs a punch when it comes to flavor and the chicken is juicy and tender.
Sesame Oil | Olive Oil | Soy Sauce Honey | Red Curry Paste Garlic | Kosher Salt | Peanut Butter Full-Fat Coconut Milk | Lime Juice FOR THE SALAD Vermicelli Rice Noodles | Lime Romaine Lettuce | Cucumbers Carrots | Onion | Avocado Jalapeño | Cilantro | Peanuts Chicken Breasts
Whisk together the marinade ingredients. Pour half of the marinade over the chicken and toss to coat. Allow the chicken to marinate for at least 20 minutes. Cook and drain the noodles.
Heat a grill pan and add olive oil, coating the entire pan. Add the chicken and cook for 5 to 6 minutes on one side without moving it. Then flip the chicken and continue to cook for another 5 to 6 minutes.
Transfer the chicken to a cutting board and let rest for 5 minutes before slicing. Divide the lettuce and rice noodles among 4 bowls.
Top each bowl with chicken, cucumbers, carrots, green onions, avocado, jalapeños, cilantro, and peanuts. Drizzle with the remaining dressing and serve with lime wedges.