Prep Time: 30 mins | Cook Time: 4 1/2 hrs | Total Time: 43 mins | Yield: 6 main-dish servings
This Thai Salad is just amazing! It is by far the best salad I’ve made! The healthy and fresh greens with grilled and marinated chicken tossed in a sweet chilli dressing drizzled with spicy Thai peanut sauce and topped with peanuts is very addictive! You’ll enjoy shoving this healthy salad into your mouth.
INGREDIENTS
THAI CHICKEN MARINADE:
4 boneless, skinless chicken breasts – about 2 1/2 lbs total
1/2 cup vegetable oil
1/2 bunch cilantro, chopped
1/4 cup sugar or 2 tablespoons Truvia
1 clove garlic, minced
1 lime, juiced
2 tablespoons rice vinegar
dash of salt and pepper
THAI SALAD:
5 green onions, chopped
2 hearts of romaine, chopped
1 cup salted peanuts
1 cucumber, peeled, seeded, and chopped
1/2 large head of napa cabbage, chopped
1 red bell pepper, chopped
2 carrots, shredded
1/2 bunch of cilantro, chopped
THAI SALAD DRESSING:
1 teaspoon sesame oil
1/4 cup rice vinegar
1/2 teaspoon sugar or Truvia
pinch of salt and pepper
1/4 cup Thai sweet red chilli sauce
SPICY THAI PEANUT SAUCE:
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 cup natural peanut butter
2 tablespoons water
1 tablespoon Thai sweet red chilli sauce
HOW TO MAKE THAI CHICKEN SALAD WITH SPICY THAI PEANUT SAUCE
Step 1: Add all the chicken marinade ingredients to a Ziplock bag. Seal the bag and massage the marinade onto the chicken. Keep the bag in the fridge for at least 4 hours.
Step 2: After marinating the chicken, cook them on a hot grill for about 6 to 8 minutes on each side or bake for about 40 minutes at 350 degrees oven. Once cooked, let the chicken slightly cool before chopping them up into bite-sized pieces.
Step 3: In a large bowl, add the salad ingredients except for the peanuts. Mix well, then add the chicken.
Step 4: Mix the dressing ingredients, then pour them over the salad. Toss to evenly coat the dressing.
Step 5: In a small bowl, combine the peanut sauce ingredients. If needed, add extra water to thin out the sauce. Then, drizzle this over each serving and sprinkle with peanuts.
NUTRITION FACTS:
Serving Size: 1/6 thCalories: 454Sugar: 11 gSodium: 1024 mgFat: 21 gSaturated Fat: 3 gUnsaturated Fat: 15Trans Fat: 0Carbohydrates: 23 gFiber: 8 gProtein: 47 gCholesterol: 92 mg
Ingredients
- THAI CHICKEN MARINADE:
- 4 boneless, skinless chicken breasts – about 2 1/2 lbs total
- 1/2 cup vegetable oil
- 1/2 bunch cilantro, chopped
- 1/4 cup sugar or 2 tablespoons Truvia
- 1 clove garlic, minced
- 1 lime, juiced
- 2 tablespoons rice vinegar
- dash of salt and pepper
- THAI SALAD:
- 5 green onions, chopped
- 2 hearts of romaine, chopped
- 1 cup salted peanuts
- 1 cucumber, peeled, seeded, and chopped
- 1/2 large head of napa cabbage, chopped
- 1 red bell pepper, chopped
- 2 carrots, shredded
- 1/2 bunch of cilantro, chopped
- THAI SALAD DRESSING:
- 1 teaspoon sesame oil
- 1/4 cup rice vinegar
- 1/2 teaspoon sugar or Truvia
- pinch of salt and pepper
- 1/4 cup Thai sweet red chilli sauce
- SPICY THAI PEANUT SAUCE:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1/4 cup natural peanut butter
- 2 tablespoons water
- 1 tablespoon Thai sweet red chilli sauce
Instructions
Step 1: Add all the chicken marinade ingredients to a Ziplock bag. Seal the bag and massage the marinade onto the chicken. Keep the bag in the fridge for at least 4 hours.
Step 2: After marinating the chicken, cook them on a hot grill for about 6 to 8 minutes on each side or bake for about 40 minutes at 350 degrees oven. Once cooked, let the chicken slightly cool before chopping them up into bite-sized pieces.
Step 3: In a large bowl, add the salad ingredients except for the peanuts. Mix well, then add the chicken.
Step 4: Mix the dressing ingredients, then pour them over the salad. Toss to evenly coat the dressing.
Step 5: In a small bowl, combine the peanut sauce ingredients. If needed, add extra water to thin out the sauce. Then, drizzle this over each serving and sprinkle with peanuts.
