It is May, and school is almost out! So are the days of heavy hot meals. Summer is just around the corner and it’s time for lighter foods and yummy salads. Salads with an Asian influence have always been a favorite of mine, and my husband loves Pad Thai, but I really try hard to avoid the carbs that come with the noodles. So I adapted my own version of a Thai Chicken Salad with a peanut dressing. It’s crunchy and loaded with lots of healthy veggies!
I used chicken breast marinated with lime, olive oil and some seasoned salt.
I broiled the chicken and then shredded it into bite size pieces.
Next, I made a peanut dressing with peanut butter (all natural, no sugar), lime juice, liquid aminos (great sub for soy sauce) and some warm water.
I also made a spicy drizzle to go over the tossed sauced. I used rice vinegar, lime juice, hot chile paste and some honey. The sweet and spicy was a perfect combo over the salad for a perfect finish!