Rainbow Pad Thai Salad with Chicken Satay

Rainbow Pad Thai Salad with Chicken Satay

Serves: 3-4
Adapted from Oh She Glows and NomNomPaleo

Ingredients:

For the dressing and dipping sauce:

• 1 garlic clove, grated

• 1/4 cup almond butter, peanut butter or sunbutter

• 2 tablespoons fresh lime juice

• 2 tablespoons coconut aminos or low-sodium tamari

• 2 tablespoons water

• 1/2 tablespoon toasted sesame oil

• 1 teaspoon freshly grated ginger

• Optional: 2 teaspoon Maple syrup (omit to make Whole30 compliant)

For the salad:

• 1 medium zucchini, julienned or spiraled

• 2 large carrots, julienned

• 1 red pepper, thinly sliced

• 1 cup thinly sliced red cabbage

• 3/4 cup shelled edamame (omit to make Whole30 compliant)

• 3 green onions, thinly sliced

• 1 tablespoon hemp seeds

• 1 teaspoon sesame seeds

For the chicken:

• 1½ pounds boneless and skinless chicken breasts, sliced in 1/2 inch strips

• Wooden skewers, soaked in water 30 minutes prior to use

• ½ cup full-fat coconut milk

• 1 tablespoon Thai red curry paste

• 1 large Medjool date, pitted and finely chopped

• 3 garlic cloves, peeled and roughly chopped

• 2 tablespoons Red Boat fish sauce

• ½ teaspoon ground turmeric

 Directions:

1. Prepare the marinade: Combine the coconut milk, curry paste, date, garlic, fish sauce and turmeric in a large bowl. You can blend the ingredients in a blender if you prefer a smoother finished product. Add the chicken to the marinade and refrigerate up to 12 hours.

2. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss to combine.

3. Prepare the chicken: Using one strip of chicken at a time, carefully skewer the meat on the pre-soaked wooden skewers. Skewer the meat in an accordion-like fashion ensuring that the meat is roughly the same thickness on each skewer. This will ensure that the meat cooks evenly. Grill the chicken over high heat for 3-5 minutes per side or until the chicken is cooked through. The skewers can also be roasted in a 425 degree oven (400 degree convection) for approximately 10 minutes or until cooked through. Broil for an additional 1-2 minutes for additional color if desired.

4. Prepare the dressing: While the chicken is cooking, prepare the dressing/satay sauce by combine all the ingredients in a small glass jar. Whisk to combine. The dressing will thicken as it sits.

5. To serve, toss the veggies with the dressing. Top with chicken and garnish with green onion, hemp seeds, and sesame seeds.