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Thai Chicken Salad

Recipe by This a nice cool summer salad to serve for dinner when it's blazing hot this summer! My family loves it! By Michelene


  • 3-4 chicken breasts, 1/2 tsp DAH Sea Salt. 1/2 tsp black pepper
  • Dressing & Marinade: 1 c sweet chili sauce (found in the asian section of the grocery store)
  • 1/2 c rice vinegar, 1/2 Cup lite canned coconut milk, 6 Tbs. brown sugar, 4 minced garlic cloves, 2-3 Tbs. creamy peanut butter, 2tsp. rated ginger, 2 limes, juiced, 1 Tbs. soy sauce
  • Salad: 1 small napa cabbage, chopped, 1/4-1/2 small red cabbage, chopped, 6 green onions sliced, 1 large cucumber, peeled, sliced and quartered, 2/3 Cup chopped, sliced or grated carrots ( the Snap & Peel Trio, makes this part a snap!) 2/3 Cup edamame (optional)


Preheat oven to 350' Place any shape 1-2 quart capacity Flexipan Mold on Perforated Baking Sheet. Season chicken breasts w/ salt & pepper, then lie flat in Demarle Flexipan Mold of your choice. Combine all of the Dressing & Marinade ingredients in Demarle Difference Stainless Sauce Pan. Bring to a boil, reduce heat to a simmer and cook for 3-5 mins. until slightly thickened. Remove from heat and pour 1/3-1/2 of the sauce over the chicken in the Flexipan. reserving the rest to chill in the refrigerator and dress salad with. Bake chicken for 24-30 minutes, until cooked through. Salad Assembly:Combine salad ingredients in a bowl, remove cooked chicken from Flexipan and cool slightly. Slice chicken breasts, and arrange on top of the salad. Drizzle with reserved, chilled dressing.

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