Marinade:
2 large chicken breasts
2 tablespoon olive oil
5 garlic cloves, minced
¼ cup tamari (soy sauce)
Juice of 1 lime
Salad:
1 cucumber, diced
½ cup freshly shredded carrots (3-4 carrots)
1 bunch thinly sliced green onions
½ bunch chopped cilantro
¼ cup coarsely chopped Thai basil leaves, approx. 5 stems (regular basil can be used)
1 head shredded butter lettuce or romaine lettuce
Dressing:
¼ cup chopped mint, approx. 8 stems
1 garlic clove, minced
Juice of 1 lime
¼ cup Thai sweet chili sauce
6 tablespoons fish sauce
¼ cup rice wine vinegar
¼ cup red wine vinegar
2 tablespoons toasted sesame oil
2 tablespoons olive oil
½ cup blister peanuts (Trader Joe’s)
Preparation:
Marinate chicken in mixture of oil, garlic, tamari and juice of lime. Pour over chicken and marinate at least 1 hour or overnight in an oven safe pan. Preheat oven to 400*. Bake chicken for 40 minutes in marinade. Let chicken cool slightly, take out of marinade and slice thinly or shred with two forks. In a large bowl, combine the cucumber, carrot, green onion, cilantro, basil and shredded lettuce. In a separate bowl, combine the lime juice, mint, sweet chili sauce, fish sauce, vinegars, minced garlic and oils to make the dressing. Toss salad with dressing and then top with warm chicken and sprinkle salad with peanuts. Drizzle each with a little more dressing, and garnish with cilantro and lime. Other great ingredients to add mangos or avocados.
