Healthy Dinner: Delicious Thai Chicken Salad

Image Via: Pinch of Yum

[ad#co-3]

Prep Time: 80 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

For Chicken:

4 boneless, skinless chicken breasts

2 garlic cloves, minced

¼ cup creamy peanut butter

¼ cup orange juice

2 teaspoons soy sauce

1 tablespoon vinegar

1 tablespoon lime juice

1 teaspoon grated ginger

For Salad:

1 package pre-shredded coleslaw mix

1 bell pepper, sliced

1 avocado, cubed

½ cup edamame, thawed, if frozen

½ cup peanuts

2 tablespoons fresh cilantro, chopped

2 tablespoons scallions, sliced

For Dressing:

1 clove garlic, minced

½  cup soy sauce

½ cup vinegar

¼ cup honey

¼ cup olive oil

1 teaspoon grated ginger

½ teaspoon red pepper flakes

Image Via: Nature Box

Preparation:

1. In a small bowl, stir together the marinade ingredients.
2. Place the chicken between two layers of plastic wrap and pound to an even thickness. Season the chicken breasts thoroughly with salt and pepper.
3. Combine the chicken and marinade in a freezer bag. Refrigerate for at least an hour up to over night.
4. While the chicken marinades, whisk together the garlic, soy sauce, vinegar, honey, olive oil, lime juice and ginger to create the dressing. Store it in an airtight container and refrigerate.
5. When you’re ready to make the salad, preheat the grill to medium high.
6. Cook the chicken breasts for 3-4 minutes on each side or until the chicken’s internal temperature reads 165 degrees F and is completely cooked through.
7. Meanwhile, heat a dry pan and lightly toast the peanuts and edamame, tossing occasionally so they don’t burn.
8. When the chicken is cooked, let it rest for 5 minutes.
9. While it rests, cube the avocado. Chop the pepper and cilantro. Thinly slice the scallions.
10. Assemble the salad by combining the vegetables, chicken, and nuts in a big bowl. Toss everything with dressing to coat.

What makes this recipe even better is the fact that all of the components can be repurposed into other meals later in the week. The leftover dressing makes a tasty ready-made steak marinade. Mix up the veggies in a quick slaw on taco night.  Pack the chicken in the kids’ lunch boxes with soy sauce for dipping. Use this Thai Chicken Salad recipe to help you eat healthy meals all week long.

Check out more healthy recipes on Stagetecture.

Memorial Day is fast approaching and we want to appreciate those who have served and are serving our country each day!  One great way to celebrate memorial day is by having a picnic with the family and friends.  Of course, sandwiches are great compliments for a picnic treat.  So try this easy to make recipe and even better to taste for the smoked BLT sandwich.  It is sure to fill your stomachs and give you the energy to enjoy all of the festivities for the picnic.

Smoked BLT Sandwiches with Arugula

Image via:  Simply Delicious

[ad#co-1]

Servings: 1 Sandwich

Ingredients

• 2-3 slices of thick Smoked Bacon
• 1-2 thin slices of a fresh large Tomato
• 1-2 ounces (a couple of handfuls) of Fresh Baby Arugula
• 2 slices of Whole Grain or Wheat Bread
• Mayonnaise

Image via:  Martha Stewart

Directions

1. Heat a large sauté pan or cast iron pan on medium low heat.  Then take the strips of bacon and place each strip, single layer, in the pan side by side.  You want to slowly cook the bacon, being sure to melt out the fat, until it has turned a lighten brown then flip the strips over and cook until the same has occurred for that side.
2. When the bacon has been thoroughly cooked through then remove them from the pan and place them on a plate lined with paper towel to absorb the excess fat.  Pour out the excessive fat from the pan, but keep a little in a jar for the arugula.  (Do not pour bacon grease down the sink, it will clog your pipes).
3. In the same pot, add a handful of the fresh baby arugula.  Then pour in the jar of the bacon fat that you set to the side.  As soon as the arugula greens begin to wilt, remove the arugula from the heat and put into a ceramic bowl to stop them from cooking, set aside.
4. Toast the bread slices in a toaster.  Spread the mayonnaise (or if you have a different preference that will be perfect too) over the slices.  Take one slice of the bread and layer it the bacon, slices of tomato, and lastly lightly wilted arugula.  Cut on the diagonal and serve.

For more food recipes on Stagetecture, click here.