Thai Chicken Salad
User Reviews
5
Thai Chicken Salad
Description
Thai Chicken Salad combines romaine or green leaf lettuce, kale, green and red cabbage, green onion, edamame, chopped cilantro, grated carrot, bell peppers, diced or shredded cooked chicken, and crunchy wonton strips. The salad is finished with a peanut dressing made from creamy peanut butter, lime juice, toasted sesame oil, rice vinegar, soy sauce, sugar or honey, ginger, sriracha, and optional fish sauce. Water is added to thin as needed.
The peanut dressing has a balance of sweet, tangy, spicy, and savory flavors that coat the fresh vegetables and chicken evenly. The wonton strips add a crunchy contrast. Since the dressing can cause sogginess, it is best added just before serving.
The ingredients provide a variety of textures and flavors, making this salad hearty enough for a light meal or a colorful side. The use of cabbage and kale introduces a crispness and slight bitterness that is balanced by the creamy and spicy dressing.
The peanut dressing can be prepared ahead and stored in a jar for up to a week, shaken or whisked before using.
Ingredients
- 1 cup romaine lettuce or green leaf lettuce, chopped
- 1 cup kale or 1 additional cup other lettuce, chopped
- 1 cup green cabbage chopped
- 1 cup red cabbage chopped
- 1 green onion chopped, bunch
- ½ cup edamame
- 1 cilantro roughly chopped, bunch
- 1 carrot grated
- 2 bell pepper I used red and yellow
- 1 cup chicken diced or shredded, cooked
- ½ cup wonton strips
Peanut Dressing
- ½ cup peanut butter creamy
- 2 tablespoons lime juice
- ¼ cup sesame oil toasted
- ¼ cup rice vinegar
- ⅓ cup soy sauce
- 2 tablespoons sugar or honey
- 1 teaspoon ginger or 1/2 teaspoon ground ginger, grated
- 1-2 teaspoons sriracha to taste
- fish sauce if you have it on hand, splash
- 2-3 tablespoons water as needed, to thin
Instructions
- In a large bowl combine lettuce, kale, cabbage, green onions, edamame, cilantro, carrots, bell peppers, chicken, and wonton strips.
- In a food processor or blender combine all dressing ingredients and pulse 20-30 seconds. Add water 1 tablespoon at a time to thin, as needed. Pour over salad and toss just before serving.
Notes
- Add dressing just before serving to prevent the salad from becoming soggy.
- Dressing keeps in a sealed jar for up to one week; shake or whisk before using to recombine.
- Slice cabbage thinly for easier biting; carrot matchsticks or thin slices also work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 22g | 44% |
| Fat | 34g | 52% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 1307mg | 54% |
| Potassium | 743mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 7099IU | 142% |
| Vitamin C | 118mg | 131% |
| Calcium | 113mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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