Thai Chicken Salad with AMAZING Peanut Sauce
  • Chicken:
  • 2 small chicken breasts
  • sprinkle of garlic powder
  • squeeze of lime juice
  • sprinkle of coconut aminos or soy sauce
  • Peanut Sauce:
  • 2 cloves garlic
  • 1 tsp. sesame oil
  • 2 tsp. coconut aminos or soy sauce
  • 1½ Tbsp. lime juice
  • 3 Tbsp. natural creamy peanut butter
  • 3 Tbsp. warm water
  • 1 dot of hot siracha sauce
  • salt and pepper
  • Salad:
  • Mixed dark green lettuce
  • carrots, cut into slivers
  • red bell peppers, cut into 1-inch strips
  • onion, diced
  • cilantro
  • basil
  1. Preheat oven to 400 degrees F. Prepare a baking pan with aluminum foil and a light spray of olive oil.
  2. Use fork to puncture chicken breasts. Then sprinkle on coconut aminos, lime juice, garlic powder, salt and pepper. Bake for 35 minutes and then broil for 5 minutes.
  3. In the meantime, prepare peanut sauce by combining sauce ingredients into a food processor or mini food processor. Process until smooth. Set aside.
  4. Prepare salad by plating chopped lettuce, topping with carrots, red pepper, onions, cilantro, and basil.
  5. Once the chicken is done cooking, cut into bite-sized pieces and place on top of salad.
  6. Drizzle with peanut sauce and a squeeze of fresh lime juice and ENJOY!
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