Savory, sweet, and just a touch of heat, this Grilled Chicken Salad with Thai Style Peanut Dressing has it all. Super creamy texture from a blend of coconut milk and peanut butter, sweetness from honey, savory soy sauce, and just a dash of cayenne pepper give this dressing a flavor combination you're going to love. Served on top of a healthy grilled chicken salad, this really is the perfect lunch time meal!
On a grill cook chicken until cooked through and reaches an internal temperature of 165°F. Allow to cool slightly before cutting into strips. Set chicken aside.
Add coconut milk to a small sauce pan. Cook until simmering, about 5 minutes. Remove from heat.
In a food processor or blender, blend together all other ingredients for dressing. Carefully add hot coconut milk to peanut dressing and blend together.
Add all vegetables to a serving bowl and top with grilled chicken. Drizzle peanut sauce over salad to taste.
Notes
You have to use natural peanut butter in this recipe or it will be too sweet. The only ingredients in peanut butter should be Peanuts and Salt or Oil. Regular brands like Jiffy have too much sugar for this recipe. This recipe makes a lot of dressing, but if you like less dressing on your salad you may have some left over. I recommend dipping veggies into it as a snack!*If you are gluten free, you need to get a soy sauce that specifically says "gluten free" on the label. Many soy sauces contain wheat.