Thai Chicken Salad

Thai Chicken Salad

Vegetables aren’t the only things you can steam smart! Add an appeTHAIzing twist to a classic chicken salad with this tangy recipe. The hint of lime and crunch of peanuts, enhanced by the sweet and slightly spicy dressing, combine to form a zesty flavor that will leave you wanting seconds. And with only 250 calories per serving, there’s no harm in saying “more, please!”

This salad is packed with protein derived from both peanuts and chicken and the accompanying veggies are loaded with healthy nutrients–hot chili peppers are even rumored to rev up your body’s fat burning abilities! By using your Tupperware® SmartSteamer to cook this mouth-watering meal, you’re making sure that chicken retains moisture, texture and nutritional benefits while still being mealtime ready in the blink of an eye.

Thai Chicken Salad

Total Time: 15 minutes

Yield: 4

Serving Size: 1/2 chicken breast

Ingredients

  • ½ tsp. coarse kosher salt, divided
  • 2 boneless, skinless chicken breasts
  • 2 tbsp. extra virgin olive oil
  • 1 tsp. granulated sugar
  • 4 tsp. sweet Thai chili sauce
  • 1 tsp. fresh ginger, grated, with juice
  • 1/8 tsp. sesame oil
  • 1 lime, juiced using Zest ’N Press® Gadget
  • 1 cucumber, sliced
  • 6 large radishes, sliced
  • 6-oz./170 g bag mixed salad greens
  • ¾ cup fresh basil leaves, loosely packed, torn
  • 4 large mint leaves, sliced
  • ¼ cup red onion, thinly sliced, rinsed
  • ½ cup bagged matchstick carrots
  • 4 tsp. unsalted peanuts, crushed

Instructions

  1. Sprinkle ¼ tsp. salt over chicken breast. Place chicken in base of Tupperware® SmartSteamer. Place 1¾ cups/400 mL water in the water tray, place steamer base over water tray, cover and microwave on high power 8–10 minutes or until juices run clear and internal temperature reaches 165°F/75°C.
  2. Remove chicken from steamer base and set aside. Combine ¼ tsp. salt, olive oil, sugar, chili sauce, grated ginger, sesame oil and lime juice in a small bowl and stir to combine. Set aside.
  3. Place the cucumber, radishes, salad greens, basil, mint, red onion and carrots in a large bowl. Toss with half the dressing and divide evenly between 4 plates. Slice chicken breast thinly and divide among the salads. Drizzle remaining dressing over the salad and sprinkle each salad with 1 tsp. crushed peanuts.
½ tsp. coarse kosher salt, divided
2 boneless, skinless chicken breasts
2 tbsp. extra virgin olive oil
1 tsp. granulated sugar
4 tsp. sweet Thai chili sauce
1 tsp. fresh ginger, grated, with juice
1/8 tsp. sesame oil
1 lime, juiced using Zest ’N Press® Gadget
1 cucumber, sliced
6 large radishes, sliced
6-oz./170 g bag mixed salad greens
¾ cup fresh basil leaves, loosely packed, torn
4 large mint leaves, sliced
¼ cup red onion, thinly sliced, rinsed
½ cup bagged matchstick carrots
4 tsp. unsalted peanuts, crushed
Sprinkle ¼ tsp. salt over chicken breast. Place chicken in base of Tupperware® SmartSteamer. Place 1¾ cups/400 mL water in the water tray, place steamer base over water tray, cover and microwave on high power 8–10 minutes or until juices run clear and internal temperature reaches 165°F/75°C.
Remove chicken from steamer base and set aside. Combine ¼ tsp. salt, olive oil, sugar, chili sauce, grated ginger, sesame oil and lime juice in a small bowl and stir to combine. Set aside.
Place the cucumber, radishes, salad greens, basil, mint, red onion and carrots in a large bowl. Toss with half the dressing and divide evenly between 4 plates. Slice chicken breast thinly and divide among the salads. Drizzle remaining dressing over the salad and sprinkle each salad with 1 tsp. crushed peanuts.