Spicy-Sweet Thai Chicken Salads
- 1 chicken breast, cut in half and pounded 1/2-inch thin
- 2 tsp. canola oil
- 1/2 c. Thai chili sauce, divided
- 1/4 c. honey, divided
- 3 large slices fresh pineapple
- 2 c. coarsely-shredded romaine lettuce
- 1/3 c. sliced cucumber
- 1/2 avocado, sliced into strips
- 1/2 c. lightly-steamed broccoli flowerettes
- 1/2 c. thinly-sliced sweet red pepper
- 2 T. sliced green onions
- 1 tsp. black sesame seeds
- 1 T. olive oil
- 2 tsp. spicy mustard (I used Koops Arizona Heat)
Trim the chicken of visible fat and slice in half. Gently pound until the pieces are about 1/2-inch thick.
Heat the canola oil in a medium nonstick skillet over medium-high heat. Cook the chicken on all sides until cooked through and golden on the outside, about 10 minutes. In the last 2 minutes of cooking, combine half the Thai chili sauce and half the honey and drizzle the mixture over the chicken, flipping it to fully coat each piece. When the chicken is done, remove to a cutting board and allow to rest for a few minutes.
While the pan is still hot, add the slices of fresh pineapple to it and cook briefly to coat with the pan sauce and to lightly brown the edges of the pineapple. Remove to the cutting board. Slice the pineapple and chicken into pieces for the salads.
Divide the lettuce, cucumber, avocado, broccoli, red pepper, pineapple, and chicken evenly among two large salad bowls. Sprinkle each bowl with half of the green onions and sesame seeds. I like to arrange the items in sections to allow the diner to essentially assemble each bite on their forks, but you could also toss the items together if you'd prefer.
Combine the other half of the Thai chili sauce, honey, and the olive oil and spicy mustard in a small, resealable jar. Shake vigorously to combine and drizzle generously over the salads before serving.
- Yields: 2 servings
- Preparation Time: 20 minutes