Thai Coconut Salad (Mod Market Copy Cat)

Name: Thai Coconut Salad (Mod Market Copy Cat)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Thai, Asian
Ingredients: Cilantro garnish; 1/4 cup Shredded Coconut; 1/2 English Cucumber sliced; 1 Red Onions (pickled); 1 medium Sweet Potatoes; 1/4 cup Toasted Peanuts; ½ cup mango chunks fresh or frozen; ⅓ cup creamy peanut butter; 1½ tbsp rice vineger; 1 tbsp olive oil; 1 tbsp cilantro; ½ jalapeno seeds removed, if desired; 1 tsp agave; ½ tsp ginger minced; ½ tsp salt; 2 boneless Chicken breasts; 3 tbsp olive oil; 3 basil leaves chopped; 3 parsley leaves chopped; ½ tsp Italian herb seasoning; ¼ tsp salt; 1 clove garlic minced

12 steps

Prep:20minCook:40min

Mixed greens, herb-marinated roasted chicken, chile sweet potato, toasted coconut, cucumber, pickled onion, cilantro, peanut, peanut mango dressing In the yearbook of Modern Market dishes, this one might be voted Most Likeable. It’s popular, sure, but it’s also one we’ve seen convert many first-time guests into raving fans. Perhaps it’s because of the dressing, which starts with a friendly sweetness from a blend of organic peanut butter and fresh mango and then keeps you wanting more with its intriguing tanginess from the rice vinegar and heat from fresh ginger and jalapeño. For the salad itself, we use a fluffy bed of mixed greens topped with our herb-roasted chicken. To make sure every bite is interesting, we surround the chicken with raw fresh cucumber, a pile of cilantro, crisp pickled onions, and strips of just-cooked sweet potato. For a bit of extra crunch, we toast unsweetened coconut flakes until just golden and crisp and nestle them on the salad with some roasted peanuts. With so many tasty and appealing flavors and textures, it’s a salad you want in your life all the time.

Updated at: Thu, 17 Aug 2023 01:11:45 GMT

Ingredients

4 servings

cilantro

garnish

¼ cupshredded coconut

0.5English Cucumber

¼ cupToasted Peanuts

Peanut Mango Dressing

½ cupmango chunks

fresh or frozen

⅓ cupcreamy peanut butter

1 ½ Tbsprice vinegar

1 Tbspolive oil

1 Tbspcilantro

0.5jalapeno

seeds removed, if desired

1 tspagave

½ tspginger

minced

½ tspsalt

Chicken Marinade

2boneless chicken breasts

3 Tbspolive oil

½ tspItalian herb seasoning

¼ tspsalt

1clove garlic

minced

Instructions

Chicken Marinade

Step 1

In a medium bowl, combine oil, garlic, herbs, and salt. Add chicken and coat in mixture.

Step 2

Cover and marinate at least 30 minutes up to 12 hours.

Step 3

Preheat oven 400°F.

OvenPreheat

Step 4

Line a cookie sheet with parchment paper.

Step 5

Place chicken on a cookie sheet, cook chicken 35-40 minutes or until completely cooked through with no pink.

Step 6

Place grated sweet potatoes on a parchment paper-lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake approximately 10 minutes until softened.

Peanut Mango Dressing

Step 7

In a food processor, add mango, peanut butter, rice vinegar, oil, cilantro, jalapeno, agave, ginger, and salt.

Step 8

Pulse until completely combined, smooth, and creamy. Add small amounts of water and repulse until the desired consistency is reached.

Step 9

Assemble the Salad

Assemble

Step 10

Fill a bowl with spring mix lettuce. Add 3-4 slices of chicken to the middle of the bowl. Around the chicken, add sweet potato, cucumber, coconut, peanuts, and cilantro. Drizzle with dressing.

Step 11

Serve.

Step 12

Store leftovers in an airtight container in the refrigerator for 4-5 days