Thai Chicken Salad
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
4
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Calories
415 kcal
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Course
Salad
Thai Chicken Salad
Report
A healthy Thai Chicken Salad with crunchy veggies and a spicy Thai peanut dressing. This copycat Panera recipe just got a homemade upgrade. Gluten free friendly.
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Ingredients
For the Salad
- 1.5 pounds chicken breast see notes for vegetarian
- 1/2 tablespoon avocado oil for cooking chicken
- salt + pepper to season chicken
- 8 cups chopped romaine
- 1 large red bell pepper chopped
- 1 cup shelled edamame
- 1 cup shredded red cabbage
- 2 orange carrots shredded (I used a vegetable peeler)
- 1/2 cup cashew pieces
- 1 large avocado sliced
- wonton toppers optional
Thai Peanut Dressing
- 1/3 cup peanut butter
- 3 tablespoons Coconut aminos can sub soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste or 1 teaspoon freshly grated ginger
- Juice of 1 lime
- 2 tablespoons non-dairy milk or water
- 1/2 teaspoon Sriracha optional, for heat
Instructions
- Prepare the chicken: Heat a cast iron skillet or grill pan over medium heat. Once pan is hot, add the oil. Trim any extra fat off chicken breast. Season chicken with salt + pepper; cook on one side for 3-4 minutes before flipping to other side and cooking through. Cook until middle is no longer pink or internal temperature is 165ºF. Place on cutting board and slice chicken.
- Prepare the salad: In large bowl, add all ingredients for salad, except avocado and wontons. Toss with tongs to mix salad together well.
- Make the dressing: add all ingredients into small blender or food processor. Process until smooth and add milk or water 1 TBS at a time if thinner consistency is desired.
- Portion out salad for desired servings. Add sliced avocado and wontons if using. Top with grilled chicken and drizzle with Thai peanut dressing. Enjoy!
Notes
- VEGETARIAN SUB - feel free to sub chicken for tempeh or organic tofu.
- MEAL PREP - this salad is great for meal prep! Portion out salad into individual containers for easy packed lunch or dinner salad.
- DRESSING STORAGE - store leftover dressing in covered container in fridge up to 1 week.
Nutrition Information
Show Details
Serving
1/6th with dressing
Calories
415kcal
(21%)
Carbohydrates
25g
(8%)
Protein
35g
(70%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
65mg
(22%)
Sodium
383mg
(16%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1/6th with dressing | |
| Calories | 415kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 35g | 70% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 65mg | 22% |
| Sodium | 383mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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