thai sweet chili sauce


Thai Chicken Salad w/ Homemade Dressing & Peanut Sauce

Ingredients for Chicken

1 lb chicken breast, cut into bite-size pieces

Handful of cilantro, chopped

Juice from 1 lime

Salt, pepper, red pepper

Ingredients for Salad

Mix of romaine hearts and spinach, washed and prepped

Shredded carrots

Cucumbers, cut into half moons

1 red bell pepper, diced

2 roma tomatoes, diced 

Handful of cilantro, chopped

Chopped peanuts

Salt, pepper

Ingredients for Dressing 

¼ cup rice vinegar

¼ cup sweet chili sauce

1 ½ tsp sesame oil 

Sprinkle of sugar

Salt, pepper

Ingredients for Peanut Sauce

½ cup peanut butter

1 ½ tbsp soy sauce

1 ½ tbsp sweet chili sauce


2 tsp rice vinegar


Marinate chicken in corresponding ingredients for about 1 hour before grilling chicken to perfection

Assemble the salad with toppings

Mix together the ingredients to make the dressing

In a blender, combine all ingredients for peanut sauce except the water. Taste and adjust. Add water until you have the desired consistency

Dress the salad and serve

*Can be made vegetarian by removing chicken



6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
½ cup + 2 tbsp Thai sweet chili sauce, divided
2 - 3 tbsp green onions, chopped
Cooking spray


In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.