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Thai Chicken Salad
This colorful Thai Chicken Salad is loaded with fresh herbs and vegetables, grilled lemon chicken, and a pantry-friendly peanut dressing. It's a great recipe to add to your meal rotation if you're looking for nutrient-dense, unprocessed meals.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●cutting board
📝 Preparation Steps
1
To make the dressing:
2
In a small bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, lime juice, ginger, sesame oil, garlic, and red pepper flakes. Season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). If the dressing is too thick, thin with water, 1 teaspoon at a time.
rice vinegar (see note 2)3 tablespoonssoy sauce2 tablespoonshoney2 tablespoonslime juice2 tablespoonssesame oil1 teaspoon
3
To make the chicken:
4
In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and thyme leaves. Place the chicken in a large freezer-safe plastic bag. Pour in marinade, squeeze out air and close the bag. Mash until chicken is evenly coated. Place the plastic bag in a dish and refrigerate at least ⏱️ 30 minutes or overnight.
fresh thyme leaves1 teaspoon
5
Preheat grill over medium-high heat for ⏱️ 5 minutes. Oil grates. Place chicken over direct heat on the grill, close the cover, and grill ⏱️ 5 minutes on each side, turning once.
6
Transfer chicken to indirect heat and continue to cook until an internal thermometer inserted into the thickest part of the largest chicken breast reaches 165 degrees, 5 to ⏱️ 10 minutes longer.
7
Remove to a cutting board and tent with foil for ⏱️ 10 minutes. Slice or chop into small pieces and season to taste with salt.
8
To assemble the salad:
9
In a large bowl, add lettuce, drizzle with half of the dressing, and toss until evenly coated. Divided the lettuce between bowls or arrange on a large platter.
10
Top with chopped chicken, red bell pepper, cilantro, mint, and Thai bird chilies (if using). Garnish with peanuts and drizzle with the remaining dressing.
Nutrition Facts
calories
401 kcal
fat Content
20 g
serving Size
0.25 salad
fiber Content
2 g
sugar Content
2 g
sodium Content
850 mg
protein Content
49 g
trans Fat Content
0.03 g
cholesterol Content
145 mg
carbohydrate Content
6 g
saturated Fat Content
3 g
unsaturated Fat Content
14 g
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