My word.

That sums up this whole post. I could simply leave it at that and just post the recipe, but you know I can’t do that. I’m way too chatty.
I adapted this recipe from one I found on Pinterest and it did not disappoint. It was easy to make and didn’t require too much cooking so it really made a nice summer meal. I live those recipes that don’t make my kitchen feel like a furnace!
I think the pictures and recipe really speak for themselves so I won’t linger any longer!
Chicken Salad with Peanut Sauce
Adapted fromĀ Club Narwhal
For the marinade and dressing
1 cup coconut milk
Zest from 2 limes
1/2 cup creamy peanut butter
2 cloves garlic, minced
1 tbsp ginger root, grated
1/4 cup oil
1-2 tbsp rice vinegar
2 tsp dried red pepper flakes (you can add/lower this depending on your heat preference)
Mix everything together, except the rice vinegar. Set aside 1/3 to use as the marinade. Add the rice vinegar to the remaining portion being used as the dressing (this will thin out the thick peanut butter consistency).
For the chicken and salad
6 chicken thighs, meat cut away from bone and into pieces
The marinade, already prepared
1/2 package spaghetti noodles
1 bag carrot slices
1 cucumber, peeled and sliced
1 red bell pepper, diced
1 cup carrots, shredded
1/2 cup cilantro
1/2 cup green onions, sliced
lime wedges, for garnish

Preheat oven to 425 degrees.

Add chicken to marinade and let the meat marinade for 15 minutes.

Meanwhile, boil noodles to package directions and drain.

Line a baking sheet with parchment paper and put the chicken on there. Cook the meat for 20-25 minutes until cooked through.
Put a serving of pasta on each plate and top with chicken and veggies. Top it with the peanut sauce and serve!
We did find that the sauce doesn’t work out so well the following day so you may need to use a different dressing the next day or add a tsp of vinegar at a time to thin and smooth it back out.

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