Thai Chicken Salad

Finally, I refilled our propane tank for the grill. So…onto grilling in the nice weather. I grilled some chicken last night for this Thai Chicken Salad. Jeff and I really enjoyed it. It was very healthy and really flavorful…not too soy saucy or tangy as I think some Thai Salads can be.

I adapted the marinade and salad dressing from

2 Grilled chicken breasts (marinated for 1 hour; see below)
1 1/2 cups snow peas, chopped into thirds
1/2 cup sliced almonds, toasted
1 can mandrian oranges, drained
1/2 red pepper, sliced thin
romaine lettuce, chopped small

3 large garlic cloves, minced
2 T. fish sauce
1 T. soy sauce
2 T. fresh squeezed lime juice
salt and pepper

1 T. fish sauce
1 1/2 T. soy sauce
1 T. lime juice
2 T. water
1 T. brown sugar
2 T. white sugar
1 clove garlic minced
1 t. sriracha sauce (but any hot sauce will do:))

Grill chicken for approximately 10-14 minutes depending on thickness of chicken. Cook for 3 minutes on high, then flip. Cook 1 more minute. Reduce heat to low and complete cooking. Allow chicken 5 minutes to rest. Meanwhile, assemble salad. In a small saucepan, cook snow peas in 1 T. olive oil for 4 minutes. Place all the salad ingredients in a large bowl, and toss. Add desired amount of dressing and serve.



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