Thai Chopped Salad

Ingredients: Makes 4 servings

  • Hannaford ginger teriyaki marinade
  • 6 boneless skinless chicken tenders, cut into 2 inch cubes
  • ½ lb raw Jumbo shrimp, peeled, tail removed
  • 1 package Hannaford Pre-made Kale Brussels Slaw
  • 1 Red bell pepper, thinly sliced
  • Cilantro, chopped
  • Cashews or peanuts, chopped
  • 1 ½ cups cooked wheat berries, cooked
  • Olive oil

Dressing:

  • 1 can light coconut milk
  • ¼ cup creamy peanut butter
  • 1 Tbsp yellow curry powder
  • 1Tbsp minced garlic
  • juice of a lime
  • 1-2 tsp sriracha
  • Sea salt to taste

Directions:

  1. Marinate chicken and shrimp for at least 24 hours in the refrigerator.
  2. Place dressing ingredients in a saucepan, bring to a boil then simmer until reduced and thickened. Set aside to cool.
  3. In a skillet, heat 1 tablespoon olive oil and cook the chicken through. Add the shrimp and cook for a few minutes until cooked through. Cover and set aside.
  4. In a large skillet or wok, heat 1 tablespoon olive oil and stir fry the kale brussels slaw, sliced peppers and minced garlic. Don’t overcook, you want to veggies to have a crunch.
  5. Add the cooked wheat berries, chicken and shrimp to the veggies and lightly toss everything together.
  6. Garnish with chopped cilantro and cashews. Serve warm with the dressing drizzled over the top.

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