Peanut Thai Chicken Salad

Dressing recipe from Smells Like Home

I worked at Saucer's Cafe for years and still to this day one of my favourite dishes is the Thai chicken salad. So, when I found this dressing recipe, I thought I'd try and create a version for me to eat at home. It was successful! This dressing has a ton of flavour and the perfect amount of spice. Play with the veggies and make this salad how you like it. I would have loved to add bean sprouts, but they were out at the grocery store. Instead I added snap peas, which I may even like better. 

What you'll need

Small head of romaine lettuce, washed and chopped

2 carrots, made into ribbons using a vegetable peeler

1 handful of snap peas (sliced in half if you prefer)

1 yellow pepper, washed, seeded and sliced

150 grams vermicelli noodles, cooked according to package directions and cooled

1/4 cup salted peanuts

5-6 skinless, boneless chicken thighs

skewers (soaked in cold water if wooden)

For the dressing:

1 cup sweet chili sauce
1/2 cup rice wine vinegar
1/2 cup coconut milk
4-6 tbsp light brown sugar (add to your taste)
4 garlic cloves, finely minced
1 tbsp grated fresh ginger
3 tbsp peantu butter
1 tbsp low-sodium soy sauce
2 limes, juiced

How to
1.  For the dressing: Whisk all of the ingredients together in a small saucepan over medium heat until smooth. Allow the mixture to come to a simmer and cook for 3-4 minutes until thickened. Remove the pan from the heat and let the dressing cool for 10 minutes.

2.  Slice each chicken thigh into 2-3 thin strips. Thread onto skewers. Using about 1/4 cup of the dressing, brush dressing evenly over the chicken skewers. Grill on the BBQ over medium-high heat, flipping once, until chicken is cooked through.

3. Split the lettuce onto 4 separate serving dishes, top with carrots, snap peas, yellow pepper, and vermicelli noodles. Drizzle a few tbsp of dressing over each salad. Top with 3 skewers of chicken and peanuts.