Thai Market Salad Recipe
Ingredients For four entree-size salads: 2 # boned, skinless chicken breasts 8 cups mixed organic field greens 1 cup shredded coconut 1 seeded Thai pepper 1 cup roasted salted peanuts 1 ripe mango, cut on small dice Dressing: 1/4 cup Thai fish sauce 1/2 cup peanut oil juice of 2 limes 2 tablespoons granulated sugar 1 clove garlic, minced 3 tsp salt and 3 tsp freshly ground pepper To cook chicken: set aside 1/2 cup of dressing and marinate chicken, cut in medium dice, for 4 hours to overnight....