Method

1. Pour together all Thai dressing ingredients into one container, shake them, and set aside.
2. Wash and clean your veggies and cut them all. Set aside.
3. Prepare your chicken by marinating them with garlic salt and pepper or any seasoning that you like, let it sit about 15 minutes.
4. Prepare non stick pan and add about 1 tbs of oil.
5. Sizzle the chicken breast about 3 minutes each side, or turn a bit brown, and continue to bake them inside the oven about 10 minutes with the temperature 375°F or 190°C.
6. Prepare your salad bowl, add the veggies and the toasted almond, stir them well along with the dressing.
7. Add your salad on plate, continue with the sliced chicken breast on top.
8. Ready to be served.