2 pounds boneless skinless chicken breast
4 ounces Panang Red Curry Paste
For the Peanut Dressing:
1/3 cup creamy peanut butter
1/3 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon honey
1 clove garlic
For the Thai Red Curry Grilled Chicken Salad:
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
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.