Thai Chicken Salad with Sweet Chili Dressing

T h a i C h i c ke n S a l a d w it h S w e et C h i l i Dr e s s i n g

Ingredients ¼ tsp. salt 2 boneless, skinless chicken breasts 1 cucumber, sliced 6 large radishes, sliced 6-oz. bag mixed salad greens ¾ cup fresh basil leaves, torn 4 large mint leaves, sliced ¼ cup red onion, thinly sliced ½ cup matchstick carrots 4 tsp. unsalted peanuts, crushed Directions Sweet Chili Dressing ¼ tsp. salt 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. Combine dressing ingredients in the Quick Shake Container, cover and shake until ingredients are combined; refrigerate. 2. Sprinkle ¼ tsp. salt over chicken breast. Place chicken in base of

Smart Multi Cooker Shielded Colander. Place 1¾ cups water in the

Smart Multi Cooker, place Colander over water, cover with Shielded

Cover and microwave on high power 8–10 minutes or until juices run clear and internal temperature reaches 165°F/75°C. Allow to cool then slice. 3. Place the cucumber, radishes, salad greens, basil, mint, red onion and carrots in a large bowl, stir to mix. 4. Add ½ of Salad mixture into the Salad on the Go Bowl, add ½ sliced chicken and 2 tsp. crushed peanuts. 5. Serve with dressing. If taking on the go, add dressing to the 2 oz.

Tupper Mini. 6. When ready to serve, pour dressing over salad.