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.
Preparation
Take chicken out of marinade and discard left over marinade. Quickly saute chicken until cooked through, approximately 20 minutes on medium high heat.
Place a bed of organic mixed greens on each entree plate.
Top with chicken, then divide coconut and peanuts evenly and scatter over each salad.
Take seeded Thai pepper and chop into small dice-add to dressing and mix thoroughly.
Take diced mango and top each plate with an equal portion.
Liberally drizzle each plate with the dressing/pepper mixture.
Serve at once!
