Thai Grilled Chicken Bowls with Mango-Lime Dressing
I’ll tell you about this salad in a second, but can I just say how much I love this mermaid bowl?! Target clearance shelf got me bad with this one.
It’s the perfect size for a salad, too. Bigger than a cereal bowl, but smaller than a serving bowl. Although, with this salad, I may use a serving bowl next time.
We like to have salad bar nights at our house. Most of the time it’s in order to clean out the fridge, but once in a while I like to be intentional about it.
A while back I posted a recipe for Thai Spice Blend, and I love to make Thai grilled chicken and fish with it. It’s great on roasted sweet potatoes, too. I thought it would be great in a Thai-inspired salad since I’ve had a hankering for salads lately.
Big salads with a lot components are my favorite. I love mixing textures, temperatures, and having salty, sweet, and spicy bits throughout. It does take a little more time to prep, but most of the time we have leftover toppings and greens for lunches later in the week.
Speaking of prep work, I’ve got a little guy on the move lately that makes it kind of hard to do any kind of work, much less prep work. Naptimes are golden, but you can only do so much in 2-3 hours.
I was trying to get some photos taken while the light was good, and he was ALLLL up in my business. I put him in his chair with a bowl of banana blender ice cream and a spoon, you know, because at 16 months he insists on using a spoon and feeding himself. The boy is as stubborn as his mother. He is seriously more prep work and clean up than anything else I’ve ever made.
But his eyes and impish smile and the way he walks like a little T-Rex with his elbows tucked in at his sides turn me into a puddle of melted butter so I don’t mind.
The moral of this post is….
Sometimes the best things require a lot of prep work, like big Thai Grilled Chicken Salads, babies, and painting my bathroom (which is next on my list — I just need to buy 40 rolls of blue tape).
And don’t forget about the dressing. That bowl of sunshine is the icing on the cake… salad. Ew. You know what I mean.
Nat's Notes: 2. To make these bowls even more amazing, replace some of the water used to cook the rice with coconut cream or coconut milk.
For the chicken:
For the cashews:
For the dressing:
For the salad:
1. You can prepare all of the salad components (the cashews, dressing, and vegetable prep) a day or two ahead of time.
2. To make these bowls even more amazing, replace some of the water used to cook the rice with coconut cream or coconut milk.