Grilled Thai Chicken Salad

The marinade in this recipe is actually a paste — it sticks to the chicken and makes a coconut crust when you grill it (some of the coating will stick to the grill, but that’s okay).

Serves 4
Prep time: 30 minutes
Total time: 1 hour 30 minutes (or more, with extra marinating time)

Ingredients

• 1/2 cup hot water
• 2 tablespoons fresh lime juice
• 3/4 cup flaked coconut, unsweetened
• 2 teaspoons curry powder
• 2 teaspoons minced fresh ginger
• 1 teaspoon sea salt
• 4 boneless skinless chicken breasts halves (4 ounces each)
• 4 cups mixed salad greens
• 1/2 medium sweet red pepper (or more), julienned
• 1/2 cup fresh bean sprouts, rinsed and drained

Dressing:

• 1/4 cup coconut aminos
• 2 tablespoons fresh lime juice
• 2 tablespoons coconut milk (regular, not lite)
• 2 tablespoons almond butter
• 2 packets stevia

Instructions
In a blender, combine the hot water, 2 tablespoons lime juice, coconut, curry powder, ginger, and salt. Cover and blend. Pour this into a large, resealable plastic bag, and add the chicken. Seal the bag and squish around the chicken to coat. Refrigerate for at least 1 hour; better if marinated for 8 hours.

Remove the chicken, and discard the excess marinade. Grill the chicken, covered, over medium heat, turning once, until an instant-read meat thermometer inserted into the center of the breast reads 170 degrees. Remove the chicken from the grill, and let it cool before cutting into strips.

In a large salad bowl, combine the greens, red pepper, and bean sprouts. In a small bowl, whisk the dressing ingredients. Pour 2/3 of the dressing over the salad and toss. Cut the chicken into strips and arrange them on top of the salad. Pour the remaining dressing over the chicken strips and serve.

Source:  Haylie Pomroy