Thai Chicken Salad

This Thai Chicken Salad is filled with all kinds of delicious Thai flavors and is topped with an easy peanut sauce. This is a hearty main dish salad full of flavor.

Course Salad

Cuisine Asian

Prep Time 20

Cook Time 40

Marinating Time 4

Total Time 5

Servings servings

Calories 331kcal

Author Deborah Harroun

Ingredients

Chicken

1/2 cup vegetable oil
2 tablespoons rice vinegar
1/4 cup sugar
1 clove garlic chopped
1 cup cilantro chopped
juice of 1 lime
dash of salt
8-12 oz boneless, skinless chicken breasts

Salad

4 cups chopped romaine
2 cups chopped napa cabbage
2 cups chopped red cabbage
1 cup diced cucumber
1 cup edamame cooked
1 cup shredded carrots
1 cup chopped red bell pepper
1/4 cup chopped green onions
peanuts for topping

Dressing

4 tablespoons rice vinegar
4 tablespoons Thai sweet red chili sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
salt and pepper to taste

Peanut Sauce

1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Thai sweet red chili sauce
2 tablespoons vegetable oil

Instructions

For the chicken:

In a ziptop bag, combine all of the marinade ingredients. Add the chicken breast. Marinate for 4 to 8 hours.
Heat the oven to 350F. Discard the marinade place the chicken breast in a baking dish. Bake until the internal temperature is 165, about 40 minutes. When cool enough to handle, shred or cut into small pieces.

For the dressing:

Combine all dressing ingredients and whisk well to combine. Pour over the salad and stir to coat the whole salad.

For the salad:

In a large bowl, combine all of the salad ingredients. Pour the dressing over the salad and stir to coat the whole salad. Stir in the chicken

For the peanut sauce:

In a small bowl, combine the peanut butter, soy sauce, rice vinegar and chili sauce. Slowly whisk in the vegetable oil until the sauce comes together. Drizzle over the salad to serve. Top with peanuts, if desired.

Notes

Nutrition information provided as an estimate only. Nutritional information was figured consuming 1/4 of the chicken marinade, since most is discarded before cooking. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition