Time to take it easy on the stomach and “detox” after a whole weekend of ribs, steaks, burger and everything that comes with it :/

Memorial day weekend can be tough on the body.  I spent the whole weekend hiking and kayaking with 3 boys, needless to say all they wanted to eat was burgers and fries… oh and ribs.  I don’t think I ever craved a bowl of salad as badly as I did by the end of the weekend.

This recipe was adapted from Huy .

Ingredients:

Chicken

• 2 chicken breasts, thinly sliced (about 1 1/2 lbs)
• 1 1/2 tablespoons garlic, minced
• ¼ cup sugar
• 1 tbsp fish sauce
• 3 tbsp soy sauce
• pepper to taste
• 3 tbsp cooking oil

Salad (This is completely per your preference)

• 1 small cucumber, sliced
• Romain leaves, about 2 cups
• 2 tbsp fresh cilantro, chopped
• Handful of crushed peanuts

Instructions:

• Mix all the ingredients listed with chicken and marinate for 8 hours to overnight.
• Take the chicken out and let it come to room temperature.  Heat a grill pan on high.  Cook the chicken, about 6 minutes on each side, or until it’s cooked through depending on the thickness of your chicken.  **See notes about baking.
• Arrange the salad in a bowl and top with the chicken.
• Serve it with your favorite Asian style dressing, my favorite is this Garlic Lime Dressing