Thai-Inspired Chicken Salad with Peanut Dressing
25min
20min
3
425
Chef's Note
For the best flavor, toast the peanuts in a dry skillet for 3-4 minutes before chopping. This enhances their nutty flavor and adds an extra dimension to the salad. If you prefer a spicier dressing, feel free to increase the sriracha to your taste preference.
Tags
Ingredients
1 pound boneless skinless chicken breasts
2 tablespoons low-sodium soy sauce
1 whole lime
2 whole garlic cloves, minced
1 tablespoon fresh ginger, grated
6 cups mixed salad greens
1 whole red bell pepper, thinly sliced
1 medium cucumber, seeded and sliced
1 cup shredded carrots
1 cup red cabbage, thinly sliced
4 whole green onions, sliced
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, torn
1/3 cup roasted peanuts, chopped
3 tablespoons natural peanut butter
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon sriracha sauce
2 tablespoons warm water
Instructions
- 1
In a medium bowl, combine 1 tablespoon soy sauce, juice of half a lime, 1 minced garlic clove, and 1/2 tablespoon grated ginger. Add chicken breasts and turn to coat. Let marinate for 15 minutes at room temperature.
- 2
Preheat grill or skillet to medium-high heat. Remove chicken from marinade and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing thinly across the grain.
- 3
While chicken cooks, prepare the peanut dressing. In a small bowl, whisk together 3 tablespoons peanut butter, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, juice of half a lime, 1 tablespoon honey, 1 minced garlic clove, 1/2 tablespoon grated ginger, 1 teaspoon sesame oil, and 1 teaspoon sriracha.
- 4
Add 2 tablespoons warm water to the dressing and whisk until smooth. If needed, add more water 1 teaspoon at a time to reach desired consistency. Set aside.
- 5
In a large bowl, combine 6 cups mixed salad greens, 1 sliced red bell pepper, 1 sliced cucumber, 1 cup shredded carrots, and 1 cup sliced red cabbage.
- 6
Toss the salad with half of the peanut dressing until evenly coated.
- 7
Divide the dressed salad among three plates. Top each with equal portions of sliced chicken.
- 8
Sprinkle each salad with sliced green onions, chopped cilantro, torn mint leaves, and chopped peanuts.
- 9
Drizzle the remaining peanut dressing over each salad or serve on the side.
- 10
Serve immediately for optimal freshness and texture.
Nutrition Information (per serving)
425
35g
24g
22g
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