Ingredients

The following ingredients have 5 Servings
  • 2 pounds boneless skinless chicken breast
  • 4 ounces Panang Red Curry Paste
  • 1/3 cup creamy peanut butter
  • 1/3 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 clove garlic
  • 8 cups chopped napa cabbage ((from one big cabbage))
  • 1 mango, (peeled and sliced thin)
  • 1 cup radishes, (sliced)
  • 1 cup mini bell peppers, (sliced)
  • 1/2 cup red onion, (sliced)
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup roasted peanuts

Instruction

  • Preheat the grill. Place the chicken in a baking dish. Rub the pieces of chicken on all sides with Panang red curry paste. Do not salt and pepper. Let the chicken marinate for at least 20 minutes.
  • Place the ingredients for the dressing in a blender. Puree until smooth.
  • Prep all the produce. Once the grill reaches 350-400 degrees F, grill the chicken for 5 minutes per side. Allow the chicken to rest another 5 minutes, before slicing into thin strips.
  • Arrange the napa cabbage, mangos, and vegetables on salad plates. Top with sliced grilled chicken, cilantro, and peanuts. Serve each salad plate with a side of peanut dressing.