Ingredients
Thai Chicken Salad
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 ⅛ tsp. sesame oil 1 lime, juiced 1 cucumber, sliced
6 large radishes, sliced 6-oz. bag mixed salad greens ¾ cup fresh basil leaves, loosely packed, torn 4 large mint leaves, sliced ¼ cup red onion, thinly sliced ½ cup bagged matchstick carrots 4 tsp. unsalted peanuts, crushed
Directions 1. Sprinkle ¼ tsp. salt over chicken breast. Place chicken in base of SmartSteamer. Place 1¾ cups water in the water tray, Place SmartSteamer 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 SmartSteamer 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. 4. Slice chicken breast thinly and divide among the salads. Drizzle remaining dressing over the salad and sprinkle each salad with 1 tsp. crushed peanuts. 103
