Thai Chicken Salad with AMAZING Peanut Sauce

On Tuesday night my gal pal Kalkal came over and amazing things happened…thai chicken salad

 

Yes, you read it right. Thai Chicken Salad with Peanut Sauce. Amazing peanut sauce. And to be perfectly honest, it was a super easy meal to make, so even better right?

1. We baked up two chicken breasts.

2. Made the peanut sauce.

3. Chopped the veggies.

4. Plated the salad.

salad prep

Once it’s all plated together you get this beautiful masterpiece. We have mixed greens, carrots, red bell peppers, onions, cilantro, basil, baked chicken, and PEANUT SAUCE!

thai chicken peanut salad

Every bite was an OMG bite. That’s how good it was! What really made the dish was the basil and the peanut sauce.

The freshness from the crisp vegetables paired with the slightly salty chicken, fragrant herbs, tangy lime juice, and sweet and slightly spicy peanut sauce…it’s perfection. Seriously this salad is incredible. Please make it soon!

thai chicken peanut salad

A success in the kitchen with Kalley once again. It probably helped we were wearing matching Boundary Water shirts. 😉

melanie kalley

Quick flashback anyone?!

homecoming sophomore year

Homecoming Sophomore year of high school. We were just babies. 🙂 I’m so happy we’re still friends after all this time! Love you!

Thai Chicken Salad with AMAZING Peanut Sauce
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Ingredients
  • 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
Instructions
  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!

 

Have a fabulous Thursday my friends! I have some excitement headed my way over the next couple of days. Can’t wait to fill you in!

Fresh Vegetarian Spring Rolls with Peanut Sauce

 

 

Happy Saturday! So, yesterday when I was driving to work, it dawned on me what day it was. It was May 17th which means it was Moose’s 5th birthday!  Our little guy is now 5 years old which is just pure craziness! We celebrated by giving him a couple of pieces of cheese with his pain meds and antibiotics last night and he got to lick the end of the peanut butter jar. 🙂 Lucky guy, huh?

mooser birthday

Another thing I was remembering while driving was that last year at this time we were in the Boundary Waters with my brother Scotty and his girlfriend Nicole. The weather was a whole lot different last year and we were actually bathing in the water! It was cold, but it was tolerable. It was definitely an adventure I will never forget. If you want to reminisce with me you can check out this boundary water post!

I’m slowly pulling myself out of my food rut and I got creative in the kitchen again last night! It was a Vegetarian Spring Roll night in our casa!

I began by prepping my veggies: cutting cucumber, red bell pepper and carrots into strips, chopping up fresh cilantro, and opening up a bag of broccoli slaw.

vegetarian spring rolls with peanut sauce

Next, I prepared the peanut sauce. Into the bowl went 1/4 cup creamy natural peanut butter, 2 tablespoons of hot water, the juice of half a lime, 3/4 tablespoon coconut aminos (you could use soy sauce instead), and 1/2 tablespoon of sesame oil. After I made all of the rolls up I decided I should have added some heat to the sauce, so I recommend adding either red pepper flakes or a dash of hot sauce to the peanut sauce!

 

vegetarian spring rolls with peanut sauce

 

Next, we submerged the rice paper into a hot water bath one by one, rotating it until it becomes slightly floppy and pliable. Don’t be intimidated by rice paper, it is really SO easy to use! I placed the paper onto the counter and smeared on the peanut sauce and piled on the veggies (broccoli slaw, red bell pepper, cucumber, carrots, and cilantro).

vegetarian spring rolls with peanut sauce

 

I rolled the long side over first, then tucked each side over, and continued the rest of the roll.

vegetarian spring rolls with peanut sauce

 

vegetarian spring rolls with peanut sauce

 

And the end result is these gorgeous spring rolls!

 

vegetarian spring rolls with peanut sauce

You could also use the peanut sauce as a dipping sauce on the side instead of inside the wrapper, but I was in the mood to tuck it inside.

vegetarian spring rolls with peanut sauce vegetarian spring rolls with peanut sauce vegetarian spring rolls with peanut sauce

 

Aren’t they gorgeous?! They tasted so fresh and delicious and they were actually very satisfying as well. The best part about these rolls is you can use up whatever you have on hand as the filling. The last time I used these rice papers to make rolls I made a warm baked Santa Fe version and they were super good too! The kids would love these rolls especially if you served them with a dipping sauce.

Have a fabulous day! I have to go get Insane