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Thai Chicken Satay Salad with Sweet Peanut Dressing
THE COZY APRON24Ingredients
15Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 13.5 oz. coconut milk (1 can, not “light”, but regular)
- 4 cloves garlic
- 1 stalk lemongrass (small, white part roughly chopped)
- 1 Tbsp. fresh ginger (chopped)
- 2 tsp. Thai red curry paste
- 1 tsp. turmeric
- 1 tsp. fish sauce
- 1/2 lime (zested and juiced)
- 1 tsp. salt
- 1 lb. chicken tenderloins (skinless, boneless, about 6, sliced in half lengthwise to create thinner strips)
- cooking spray
- 2 romaine lettuce hearts (shredded)
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1 cup red cabbage (shredded)
- 1 cup cucumber (cut into thin strips)
- 2 Roma tomatoes (quartered)
- dressing (Sweet Peanut, recipe below)
- 1/2 cup peanuts (crushed)
- lime wedges (for garnish, optional)
- 1 cup marinade (Reserved, from above)
- 1/4 cup natural peanut butter
- 3 Tbsp. brown sugar
- 1 lime (Juice of)
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