Directions: Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.
Chopped Thai Chicken Salad - Time Saver Use pre-shredded cole slaw and carrots. Add shredded lettuce, mango, diced tomatoes, matchstick cucumber, and peanuts. Poach chicken in lime juice, cilantro, red curry paste, peanut butter, and chicken stock. Shred. Toss with Paul Neuman's Lite Thai Dressing. Crunchy, refreshing, awesome! K.